Corn Salad with Arugula

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt and ground black pepper to taste
• 1 (11 ounce) can whole kernel corn, drained
• 1/2 cup finely chopped sweet onion
• 3 cups baby arugula
• 2 ounces goat cheese, cut into 1/2-inch slices – or more to taste

Directions

Whisk olive oil, vinegar, salt, and pepper together in a large bowl. Mix corn and onion into the balsamic dressing. Refrigerate for flavors to blend, about 30 minutes.

Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.