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Arugula-Corn Salad

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  • Level: Easy
  • Total: 25 min (includes cooling time)
  • Active: 15 min
  • Yield: 4 to 6 servings
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Cilantro-Lime Dressing:

Juice of 2 limes

1/4 cup chopped fresh cilantro 

1/4 cup grapeseed oil 

2 tablespoons sour cream 

Kosher salt and freshly ground black pepper 

Arugula-Corn Salad:

2 ears corn, shucked

5 ounces baby arugula 

1 red bell pepper, chopped 

1 cup grape tomatoes, halved 


  1. For the cilantro-lime dressing: In a cruet, shake together the lime juice, cilantro, grapeseed oil, sour cream and some salt and pepper until creamy. Set aside until ready to serve the salad.
  2. For the arugula-corn salad: Bring a large pot of water to a boil. Add the corn and cook until crisp-tender, about 5 minutes. Rinse under cold water to cool. Cut the kernels from the cobs.
  3. Combine the arugula, bell peppers, grape tomatoes and corn kernels in a large bowl. Add the dressing and toss to coat.

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