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BELLAIRE • MEMORIAL • RIVER OAKS • TANGLEWOOD • WEST UNIVERSITY

Corn and Arugula Salad

Corn and Arugula Salad

Welcome summer back with a Corn and Arugula Salad.

This is a no-cook, no-bake, no-big-deal salad that is delicious on its own for lunch or also wonderful as a side for whatever else you might be serving. 

Ingredients: 

4 ears corn, husked, kernels cut off the cobs
3 cups arugula
½ cup chopped fresh basil
½ cup olive oil
¼ cup fresh squeezed lemon juice
Salt and pepper 
2 ounces parmesan cheese, shaved with a vegetable peeler

Recipe directions: 

Toss the corn, arugula, and basil together in a medium-sized bowl. In a small bowl, whisk together the olive oil and lemon juice. Add the dressing to the corn and arugula, and toss to coat. Season to taste with salt and pepper. Toss in the parmesan cheese.

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