This colorful salad of corn, arugula and tomatoes screams summer. Lightly dressed but super flavorful, it makes a great side for seafood or anything grilled. We served it with an amazing crab cake recipe I’ll share later this week and it couldn’t have been a better compliment.
This was as good two days later as the day it was made so it would be a great make-ahead dish for parties or BBQs.
Roasting the corn gives it a fantastic sweetness but substitute 2 cups of frozen corn for fresh and this comes together in just 5 minutes ans is still amazing.
This tasty salad is vegan, paleo, and gluten-free. Yum!
- 3 ears corn, husked or 2 cups frozen corn
- 1 orange bell pepper, diced
- 1 c grape tomatoes, halved
- 2 c arugula
- 1/4 c red onion, finely diced
- 2 tbs cilantro, chopped
- 1 tsp olive oil
- juice of 1 lime
- salt and pepper, to taste
Is using fresh corn, preheat oven to 350F.
Remove the husks and silk from the corn and place in the oven directly on the oven rack. Cook until soft and beginning to brown, about 15 minutes, turning twice. When cool enough to handle, cut corn from the cob.
Combine corn, bell pepper, tomatoes, red onion, and cilantro in a medium bowl. Stir in olive oil followed by lime juice. Season to taste and serve.
Calories 74 / Total Fat 1.8g / Cholesterol 0mg / Sodium 7mg / Potassium 326mg / Total Carbohydrates 14.8g / Dietary Fiber 2.5g / Sugars 4.3g / Protein 2.3g
Weight Watchers Points: 1 / PointsPlus: 2