Fresh Corn Salad

Servings: 8 servings

BHG July 2012; per serving: 77 cal, 1 g fat, 401 mg sodium, 17 g carb, 2 g fiber, 2 g protein



1. For dressing, in a glass bowl whisk together vinegar, sugar, 1 tsp kosher salt, and black pepper until sugar is dissolved. Allow dressing to stand while preparing salad. 2. For salad, cut corn kernels from cobs. In large bowl, toss corn and remaining ingredients except sea salt and arugula leaves. 3. At serving time, transfer corn mixture to serving bowl. Season with the 1/2 tsp sea salt. Add the dressing; gently thread the arugula leaves. Serve immediately.