265 kcalPeppery, Tangy Corn Salad
20 min serves 3
VegetarianGluten-Free
5gprotein14gcarbs22gfat
Ingredients
- •2 ears corn
- •2½ cups arugula
- •¼ cup onion
- •¼ cup ricotta salata
- •4 tablespoons extra virgin olive oil
- •2 tablespoons squeezed lemon juice
- •ground pepper
- •salt
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Method
From foodista.com — read the original
- Boil corn ears for 3 minutes, then submerge in an ice bath.
- Once cooled, shave the corn and put aside.
- In a large salad bowl, add the arugula and red onion; then add the ricotta, olive oil, lemon juice, fresh ground pepper, and salt.
- 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.)
- Mix it all together and serve it at room temperature.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com