Name: Tomato and Corn Salad
Yield: Makes 6 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 2 teaspoons balsamic vinegar; 1/2 teaspoon Dijon mustard; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup fresh basil, finely chopped; 2 1/2 pounds heirloom tomatoes cut into bite-size wedges; 1 1/4 cups (2 ears) cooked corn; 4 cups arugula; 1 red onion, thinly sliced

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Tomato and Corn SaladSang An

Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.

Recipe notes

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