Ingredients:
- 1/2 cup Olive~Me & Co White Jalapeno Lime Balsamic Vinegar
- 1/4 cup sugar
- 1 teaspoon sea salt
- 1/2 teaspoon coarsely ground black pepper
- 4 ears fresh corn, cooked
- 1/2 cup finely diced red onion
- 1/2 cup cucumber, diced
- 1/2 cup orange pepper, diced
- 1/2 cup cherry tomatoes, halved
- 3 tablespoons fresh parsley, finely torn
- 1 tablespoon fresh basil leaves, pulled apart
- 1 tablespoon fresh jalapeño, seeds removed, diced very fine
- 1/2 teaspoon sea salt
- (optional) 1-2 cups small arugula leaves (for more iron, vitamin K, and fiber)
Instructions:
- For dressing, in a glass bowl, whisk together the balsamic vinegar, sugar, 1 teaspoon sea salt and black pepper. Let stand while preparing salad.
- For salad, cut corn kernels from cobs. In a large bowl toss corn and remaining ingredients except the sea salt and arugula leaves.
- To serve, transfer salad to large serving bowl. Season with the 1/2 teaspoon sea salt. Add the dressing, gently thread in arugula leaves. Serve immediately.
