Arugula And Corn Salad With Roasted Red Peppers And White Beans Recipes

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ARUGULA AND CORN SALAD WITH ROASTED RED PEPPERS AND WHITE BEANS



Arugula and Corn Salad With Roasted Red Peppers and White Beans image

Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don't need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I've cooked myself. I like to use a white bean, either a cannellini or a navy bean. I've always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, side dish

Time 15m

Yield Serves 4

Number Of Ingredients 14

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

Steps:

  • Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
  • Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
  • Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. 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).
  • Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.

Nutrition Facts : @context http, Calories 339, UnsaturatedFat 15 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 7 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 544 milligrams, Sugar 5 grams, TransFat 0 grams

ARUGULA AND PEPPER SALAD



Arugula and Pepper Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Number Of Ingredients 9

2 bunches arugula, washed and dried
1 tablespoon dijon mustard
1 red pepper, sliced
1 cup olive oil
1/2 red onion, sliced
salt
1 clove garlic, peeled and smashed
pepper
3 tablespoons balsamic vinegar

Steps:

  • In large bowl toss together arugula and red pepper and onion. In empty 16 oz. jar combine garlic, vinegar, mustard and olive oil. Secure lid and shake until well mixed. Drizzle over salad and toss well. Taste and season with salt and pepper.

SWEET CORN AND ROASTED RED PEPPER ARUGULA SALAD



Sweet Corn and Roasted Red Pepper Arugula Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup raw whole almonds
1/2 teaspoon ground cumin
5 tablespoons olive oil
3 ears corn, shucked, kernels removed
2 tablespoons white wine vinegar
1 1/2 tablespoons honey
1 teaspoon Dijon mustard
1/2 jalapeño or Fresno chile, seeded and minced
Kosher salt and freshly ground black pepper
2 cups arugula (about 5 ounces)
8 ounces jarred roasted red peppers, drained and thinly sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Spread the almonds on a baking pan and bake until lightly toasted, about 6 minutes; let cool.
  • Heat the cumin and 2 tablespoons of the oil in a medium skillet on medium heat until fragrant. Add the corn and saute until bright yellow, about 3 minutes.
  • Meanwhile make the vinaigrette. Whisk together the vinegar, honey, mustard, chile, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the remaining 3 tablespoons oil to combine.
  • Toss the arugula in a large bowl with the corn, red peppers and vinaigrette. Top with the almonds and serve.

ARUGULA, TOMATO AND CORN SALAD



Arugula, Tomato and Corn Salad image

Categories     Salad     Garlic     Tomato     Broil     Vegetarian     Quick & Easy     Low Cal     High Fiber     Basil     Rosemary     Pecan     Corn     Arugula     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

1/2 cup plus 1 teaspoon olive oil
1/4 cup balsamic vinegar
3 tablespoons chopped fresh basil
2 plum tomatoes, halved, seeded, diced
2 large garlic cloves, minced
3/4 teaspoon minced fresh rosemary or 1/2 teaspoon dried
1 ear corn, husked
8 cups arugula (about 4 ounces)
4 plum tomatoes, quartered
1/4 cup pecans, toasted
Shaved Parmesan cheese

Steps:

  • Whisk 1/2 cup oil, vinegar, basil, diced tomatoes, garlic and rosemary in small bowl until well blended. Season to taste with salt and pepper.
  • Preheat broiler. Brush corn with 1 teaspoon oil. Sprinkle with salt and pepper. Broil corn until crisp-tender and golden brown in spots, turning frequently, about 7 minutes. Cool. Cut corn kernels off cob. Place kernels in large bowl.
  • Add arugula, quartered tomatoes and pecans to bowl with corn. Toss salad with enough dressing to coat evenly. Season with salt and pepper. Garnish salad with shaved Parmesan cheese and serve.

ARUGULA, CORN AND HERB SALAD



Arugula, Corn and Herb Salad image

Corn, lightly steamed and cut off the cob, is terrific in salads. It goes very nicely with arugula, the sweet corn providing a beautiful contrast to the pungent salad green. Although we don't think of corn as a nutritional powerhouse, it's a good source of several nutrients, including thiamin (vitamin B1), pantothenic acid (vitamin B5), folate, dietary fiber, vitamin C, phosphorus and manganese. A cup of corn supplies 19 percent of the recommended daily dose of folate, and about a quarter of the daily value for thiamin.

Provided by Martha Rose Shulman

Categories     salads and dressings, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large ear of corn
6 ounces baby arugula, washed and spun dry
2 tablespoons chopped or slivered fresh herbs, like basil, tarragon, chives, parsley, marjoram
1 ounce shaved Parmesan
1 tablespoon sherry vinegar
1 teaspoon balsamic vinegar
1/2 teaspoon Dijon mustard
1 small garlic clove, puréed (optional)
Salt and freshly ground pepper
1/4 cup extra virgin olive oil
2 medium-size ripe tomatoes, cut in wedges

Steps:

  • Steam the corn until tender, 4 to 5 minutes. When it is cool enough to handle, cut the kernels from the cobs.
  • Combine the corn, arugula, herbs and Parmesan in a salad bowl. In a small bowl or measuring cup, whisk together the sherry vinegar, balsamic vinegar, Dijon mustard, garlic, salt, pepper and olive oil.
  • Just before serving, toss the salad with the dressing. Garnish with the tomato wedges and serve.

Nutrition Facts : @context http, Calories 142, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 265 milligrams, Sugar 3 grams, TransFat 0 grams

FRESH CORN & ARUGULA SALAD



Fresh Corn & Arugula Salad image

This fresh-tasting salad is known as Aunt Pammy's salad in my family. It's so colorful that it will take center stage. - Pamela Damm, South Beloit, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 16

BASIL VINAIGRETTE:
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tablespoons minced fresh basil
1 teaspoon chopped shallot
1 teaspoon minced fresh rosemary
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
SALAD:
2 ears fresh corn, husked
1 teaspoon olive oil
8 cups fresh arugula or baby spinach
4 plum tomatoes, quartered
1/4 cup pecan halves, toasted
1/4 cup shaved Parmesan cheese

Steps:

  • In a small bowl, whisk vinaigrette ingredients until blended., Brush corn with oil; grill, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until corn is crisp-tender and browned, turning occasionally. When cool enough to handle, cut corn off cobs and place in a large bowl., Add arugula, tomatoes and pecans to corn. Drizzle with half of the vinaigrette; toss to coat. Top with cheese; serve immediately. Cover and refrigerate remaining vinaigrette for later use.

Nutrition Facts : Calories 171 calories, Fat 14g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 120mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CORN SALAD WITH ARUGULA



Corn Salad with Arugula image

This is a wonderful way to use canned corn in a crowd-pleasing yet sophisticated salad. Be sure to use the soft goat cheese that comes in a log or pyramid. That way, you can slice it and your guests can choose as much as they want. Another tip is to mix the corn, onion, and dressing beforehand in a plastic container and give it a quick shake before assembling your salad. This makes it perfect for potlucks!

Provided by SPetrocelly

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 50m

Yield 4

Number Of Ingredients 7

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
1 (11 ounce) can whole kernel corn, drained
½ cup finely chopped sweet onion
3 cups baby arugula
2 ounces goat cheese, cut into 1/2-inch slices - or more to taste

Steps:

  • Whisk olive oil, vinegar, salt, and pepper together in a large bowl. Mix corn and onion into the balsamic dressing. Refrigerate for flavors to blend, about 30 minutes.
  • Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 18.5 g, Cholesterol 11.2 mg, Fat 15.2 g, Fiber 2.1 g, Protein 5.7 g, SaturatedFat 4.5 g, Sodium 309.3 mg, Sugar 5 g

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