Peppery, Tangy Corn Salad

Name: Peppery, Tangy Corn Salad
Total time: 45 min
Yield: 3 servings
Ingredients: 2 ears yellow corn; 2 1/2 cups arugula; 1/4 cup red onion, diced; 1/4 cup ricotta salata, grated; 4 tablespoons extra virgin olive oil; 2 tablespoons fresh squeezed lemon juice; fresh ground pepper to taste; salt to taste

Peppery, Tangy Corn Salad could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. This side dish has 265 calories, 5g of protein, and 22g of fat per serving. For $1.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

265 kcal

Calories

5 g

Protein

22 g

Fat

14 g

Carbs

Ingredients

For 3 servings

Estimated cost~€8.30 · ~€2.75/serving

Instructions

1
Boil corn ears for 3 minutes, then submerge in an ice bath.
2
Once cooled, shave the corn and put aside.
3
In a large salad bowl, add the arugula and red onion; then add the ricotta, olive oil, lemon juice, fresh ground pepper, and salt.
4
Now add the corn. (The corn is tossed in last because you dont want to welt the arugula by having a few warm corn kernels.)
5
Mix it all together and serve it at room temperature.