Arugula and Corn Salad With Roasted Red Peppers and

Name: Arugula and Corn Salad With Roasted Red Peppers and White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ear sweet corn; 3 cups baby or wild arugula; 2 red bell peppers, roasted; 1 1/2 cups (1 can) cooked white beans, such as cannellini or navy beans, rinsed if using canned beans; 1 tablespoon chopped chives; 1 tablespoon slivered fresh basil (more to taste); 2 tablespoons sherry vinegar or red wine vinegar; 1 teaspoon balsamic vinegar; Salt to taste; 1 small garlic clove, pureed or put through a press; 1/4 teaspoon Dijon mustard; 5 tablespoons extra-virgin olive oil; Freshly ground pepper to taste; 1/4 cup shaved Parmesan

Servings: persons

1 ear sweet corn
3 cups baby or wild arugula
2 red bell peppers, roasted
1 1/2 cups (1 can) cooked white beans, such as cannellini or navy beans, rinsed if using canned beans
1 tablespoon chopped chives
1 tablespoon slivered fresh basil (more to taste)
2 tablespoons sherry vinegar or red wine vinegar
1 teaspoon balsamic vinegar
Salt to taste
1 small garlic clove, pureed or put through a press
1/4 teaspoon Dijon mustard
5 tablespoons extra-virgin olive oil
Freshly ground pepper to taste
1/4 cup shaved Parmesan

1
Steam corn for 4 to 5 minutes, until just tender.
2
Remove from heat, allow to cool, and cut kernels off cob.
3
Combine with arugula in a large bowl.
4
Remove seeds and membranes from roasted peppers and cut in 2-inch strips.
5
Place in another bowl.
6
Add beans, chives and basil and toss together.
7
Whisk together vinegars, salt, garlic, mustard, and olive oil.
8
Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers.
9
Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
10
Toss remaining dressing with arugula and corn.
11
Line salad plates or a platter with arugula and corn mixture.
12
Top with peppers and beans.
13
Garnish with shaved Parmesan, and serve.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ear sweet corn, 3 cups baby or wild arugula, 2 red bell peppers, roasted, 1 1/2 cups (1 can) cooked white beans, such as cannellini or navy beans, rinsed if using canned beans, and more.

Yes, Arugula and Corn Salad With Roasted Red Peppers and White Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Arugula and Corn Salad With Roasted Red Peppers and White Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions