Corn, Arugula & Tomato Salad

Corn, Arugula & Tomato Salad

1 Review
From: EatingWell Magazine Summer 2004

Fresh corn and tomatoes make an especially attractive and delicious summer salad. Sweet corn balances the peppery arugula and tart tomatoes.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 tablespoons red-wine vinegar
  • 3 tablespoons minced shallots
  • 6 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • Freshly ground pepper, to taste
  • 6 cups loosely packed arugula, (about 6 ounces)
  • 1 1/2 pints cherry tomatoes, halved
  • 2 cups corn kernels, (about 4 ears)


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  1. Combine vinegar and shallots in a large bowl and let stand at room temperature for 10 minutes.
  2. Whisk oil into the vinegar mixture until blended. Season with salt and pepper. Add arugula and toss to coat. Arrange the arugula on serving plates. Add corn and tomatoes to the bowl, toss to coat with the dressing that remains, then spoon the mixture over the arugula and serve.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 192 calories; 15 g fat(2 g sat); 3 g fiber; 14 g carbohydrates; 3 g protein; 56 mcg folate; 0 mg cholesterol; 4 g sugars; 0 g added sugars; 1156 IU vitamin A; 17 mg vitamin C; 43 mg calcium; 1 mg iron; 114 mg sodium; 407 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1/2 fat

Reviews 1

July 13, 2010
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By: EatingWell User
Great salad! But too much oil (much more than necessary). I used 2 tablespoons and next time will use only 1.