Peppery Tangy Corn Salad

Peppery, Tangy Corn Salad

Peppery, Tangy Corn Salad

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   3
  • Calories:   265
  • Protein:   5g
  •  
  • Fiber:   2g
  • Sugar:   5g
  • Carb Total:   13g
  •  
  • Saturated:   5g
  • Fat Total:   23g
  •  
  • Vegetarian:   True
  • Gluten-Free:   True
  • Weight Watchers:   9 Points
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Cuisine
  • side dish
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Ingredients
  • 2 ears yellow corn
  • 2 1/2 cups arugula
  • 1/4 cup red onion, diced
  • 1/4 cup ricotta salata, grated
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh squeezed lemon juice
  • fresh ground pepper to taste
  • salt to taste
Instructions

Boil corn ears for 3 minutes, then submerge in an ice bath.

Once cooled, shave the corn and put aside.

In a large salad bowl, add the arugula and red onion; then add the ricotta, olive oil, lemon juice, fresh ground pepper, and salt.

Now add the corn. (The corn is tossed in last because you dont want to welt the arugula by having a few warm corn kernels.)

Mix it all together and serve it at room temperature.

View original preparation instructions

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