Corn And Arugula Salad With Rainbow Tomatoes (vegan)

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 4
• 1 medium garlic clove, crushed
• 1 teaspoon dijon mustard
• 2 tablespoons red wine vinegar plus 2 teaspoons red wine vinegar
• 1/2 cup extra-virgin olive oil (i used half imported spanish olive oil and half blood orange olive oil)
• salt, to taste
• cracked black pepper, to taste
• 6 packed cups baby arugula leaves
• 1/2 small bunch fresh italian parsley, chopped (about 1?2 cup)
• 1 large ear of corn, shucked, silk removed, and kernels cut off cob
• 1 pint rainbow cherry tomatoes, halved (assorted colors preferred) or 3 medium heirloom tomatoes, cut into bite-size pieces (assorted colors preferred)

Recipe

• 1 in a small bowl, whisk together all vinaigrette ingredients, plus salt and pepper to taste.
• 2 place arugula and half of the chopped parsley in a large bowl and toss with half of the vinaigrette. transfer dressed salad to a platter.
• 3 using the same large bowl, add corn kernels with remaining parsley, and toss with half of remaining dressing and a small pinch of salt.
• 4 place corn mixture in the center of arugula on the platter. arrange tomatoes around corn, and then drizzle with remaining vinaigrette.