This unique, bright colored salad makes a great summer side dish, but can be made all year by swapping the grill for your broiler.
Provided by momaphet
Categories Vegetable
Time 26m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the broiler or grill to moderate. Remove the husks and silks from the corn.
- Rub the canola oil over the corn and season it with salt and black pepper. Broil or grill it for about 6 minutes or until the ears are golden brown.
- Let the corn cool down, then remove the kernels, and combine them with the cherry tomatoes, red onion, and red bell pepper.
- Combine the olive oil, honey, lime juice, garlic, jalapeno, and cilantro to make the salad dressing and add salt and black pepper to taste.
- Stir the dressing into the corn mixture. Arrange the arugula in a big serving bowl and top it with the corn mixture. Garnish the corn salad with the fresh parsley. Serve at room temperature.
Nutrition Facts : Calories 245.1, Fat 14.9, SaturatedFat 1.8, Sodium 19.7, Carbohydrate 28.8, Fiber 3.7, Sugar 11.1, Protein 4
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