Sweet fresh corn balances out peppery arugula. If you're short on time, canned or frozen (and thawed) corn will do the trick.

Ingredients

　　2 tablespoons extra-virgin olive oil

　　2 teaspoons balsamic vinegar

　　1/2 teaspoon Dijon mustard

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　1/4 cup fresh basil, finely chopped

　　2 1/2 pounds heirloom tomatoes cut into bite-size wedges

　　1 1/4 cups (2 ears) cooked corn

　　4 cups arugula

　　1 red onion, thinly sliced

　　In a bowl, whisk together oil, vinegar, mustard, salt and pepper. Stir in basil. Add tomatoes, corn, arugula and onion; toss to coat.

Nutrition Per Serving

　　5 g fat

　　1 g saturated fat

　　17 g carbohydrate

　　3 g fiber

　　3 g protein

　　#### Nutritional analysis provided by Self