-Combine the following in large bowl:
The kernels from 4 small ears of corn
5 medium tomatoes, halved, seeded, chopped
¼ cup finely chopped red onion.
In blender, purée the following until smooth:
¼ cup olive oil
¼ cup chopped fresh cilantro
2 TBS white wine vinegar
1 TBS fresh lime juice
2 tsp honey
1 garlic clove
Salt and pepper to taste
-Just before serving, pour dressing over corn mixture and toss.
-Wash 1 bunch of arugula, then spin dry.
-Serve salad over top of arugula.