Arugula and Corn Salad with Roasted Red Peppers and White Bean

Arugula and Corn Salad

with Roasted Red Peppers and White Bean

GET RECIPES DELIVERED
dinner

Dinner Quick and Easy Summer Recipes Gluten-Free Soy-Free Beans/Legumes Leafy Greens Side Dish Salad American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
N/A
CALORIES
280
FAT
12g
CARBOHYDRATES
22g
PROTEIN
7g

MAIN INGREDIENTS

  1. 1 ear sweet corn
  2. 3 cups baby arugula
  3. 2 red bell peppers
  4. 1 can white beans
  5. 1 tablespoon chopped green onions
  6. 1 tablespoon fresh basil
  7. 2 tablespoons red wine vinegar
  8. 1 teaspoon balsamic vinegar
  9. 1 garlic clove
  10. 1/4 teaspoon dijon mustard

TOOLS

  • Large pot to boil water
  • 2 small bowls

INSTRUCTIONS

1
Step 1
Rinse and dry the produce. Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl. While the stove/oven are coming to temperature; chop the green onion and basil. Drain and rinse the beans. Mince or finely chop the garlic.
2
Step 2
In a small bowl whisk together vinegars, garlic, mustard, salt and olive oil (last two ingredients not included).
3
Step 3
Once the corn is steamed, allow to cool and cut the kernels off the cob. Combine with the arugula in a large bowl. When the peppers are done roasting remove the seeds and membranes and cut into 2 inch strips. Place in another bowl and add the beans, green onions and basil. Toss together.
4
Step 4
To serve toss the dressing with the arugula and corn. Split amongst four salad plates and top with peppers and bean mixture. Enjoy!