Arugula Corn Egg and a Bean Salad
Arugula Corn Egg and Bean Salad
This is mighty tasty if I must say. There are so many layers to this salad; from the pepperiness of the arugula, the roast flavor of the corn, the creaminess of the beans and egg, all cut through by the acidity of the dressing. This salad can be eaten as a side dish or as a main course. This recipe makes a real large batch. You will end up eating half of it before you serve it to anyone else.
Ingredients
- 2 tbsp olive oil
- 4 cups corn fresh, frozen, or canned
- 1 cup garbonzo beans
- 1 cup white beans
- 1 cup red beans
- 1 pint cherry or grape tomatoes halved
- 4 oz arugula substitute spinach if you can’t find
- 4 hard boiled eggs sliced
Dressing
- 2 limes juiced
- 1 lemon juiced
- 3 tbsp olive oil
- 3 tbsp white vinegar
- 1/2 tsp cumin
- 1/2 tsp sugar
- salt and pepper to taste
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add the corn.
- Sauté for 6-8 minutes until the corn gets a little color. Let cool.
- Mix together all of the dressing ingredients.
- Mix together all of the salad ingredients. Pour the dressing over the salad. Let chill for an hour in the refrigerator before serving.
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