Corn Salad with Arugula


  • 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


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.

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