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Ingredients

Ingredient Checklist

Directions

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  • For dressing, in a glass bowl whisk together vinegar, sugar, the 1 teaspoon kosher salt, and black pepper until sugar is dissolved. Let dressing stand while preparing salad.

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Instructions Checklist
  • For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except sea salt and arugula leaves.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • To serve, transfer salad to large serving bowl. Season with the 1/2 tsp. sea salt. Add the dressing; gently thread in arugula leaves. Serve immediately. (Cucumbers and tomatoes will begin to break down.) Makes 8 servings

Tips

Wear kitchen gloves when handling hot peppers, such as jalapenos to avoid burning skin and eyes with volatile oils. When hands touch peppers, wash immediately in warm sudsy water.

Nutrition Facts

77 calories; total fat 1g; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 401mg; potassium 222mg; carbohydrates 17g; fiber 2g; sugar 10g; protein 2g; trans fatty acidg; vitamin a 680IU; vitamin c 21mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 32mcg; vitamin b12mcg; calcium 10mg; iron 1mg.

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