Golden Corn Salad with Fresh Basil

Corn is a starchy-sweet grain that makes a tasty base for a late-summer salad.
Yield: 4 servings (serving size: 2 1/4 cups)

8 ounces small yellow Finnish potatoes or small red potatoes
3 cups fresh corn kernels (about 4 ears)
2 cups assorted tear-drop cherry tomatoes (pear-shaped), halved
1 1/2 cups chopped red bell pepper
1/4 cup minced shallots
3 tablespoons white balsamic vinegar
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 tablespoons extra-virgin olive oil
6 cups arugula, trimmed
1/2 cup torn fresh basil leaves
2 ounces goat cheese, sliced

1. Place potatoes in a small saucepan; cover with water. Bring to a boil; cook 11 minutes or until tender. Drain and chill. Cut potatoes in half lengthwise. Combine potatoes, corn, tomatoes, and bell pepper in a large bowl.

2. Combine shallots and next 4 ingredients (through black pepper) in a small bowl, stirring with a whisk. Slowly pour oil into shallot mixture, stirring constantly with a whisk. Drizzle over corn mixture; toss well. Add arugula; toss. Sprinkle with basil; top evenly with goat cheese.



CALORIES 337 ; FAT 16.5g (sat 4.7g,mono 8.9g,poly 2.4g); CHOLESTEROL 11mg; CALCIUM 131mg; CARBOHYDRATE 43.2g; SODIUM 376mg; PROTEIN 10g; FIBER 6.8g; IRON 2.2mg

Cooking Light, SEPTEMBER 2010