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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Golden Corn Salad and Fresh Basil Recipe

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This recipe for Golden Corn Salad and Fresh Basil is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. small yellow or red potatoes
3 cups fresh corn kernels (about 4 ears)
2 cups assorted tear-drop cherry tomatoes, halved
1-1/2 cups chopped red bell pepper
1/4 cup minced shallots
3 T white balsamic vinegar
1 T Dijon mustard
1/2 tsp. kosher salt
1/4 tsp. black pepper
3 T extra-virgin olive oil
6 cups arugula, trimmed
1/2 cup torn fresh basil leaves
2 oz. goat cheese, sliced (or fresh mozzarella)
Directions:
Directions:
Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.

Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.
Number Of Servings:
Number Of Servings:
8

 

 

 

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