Corn Salad with Arugula

Corn Salad with Arugula

SPetrocelly 0

"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!"
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50 m servings 222 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 11 mg
  • 4%
  • Sodium:
  • 406 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. 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.
  2. Spread arugula onto a serving plate; top with corn mixture and goat cheese slices.


  • Cook's Note:
  • If you don't like the peppery flavor of arugula, you can always substitute with baby spinach. A tender baby green with bite is necessary to offset the sweetness of the corn. If you cannot find fresh goat cheese, feta crumbles will work as well.