1. For dressing, in glass bowl whisk to gether vinegar, sugar, the 1 tsp. kosher salt and black pepper until sugar is dissolved. Allow dressing to stand while preparing salad.
2. Finely dice vegetables.
3. Cut corn kernels from cobs. In large bowl toss corn and remaining ingredients except kosher sald and arugula leaves.
4. At serving time, transfer corn mixture to serving bowl. Season with the 1/2 tsp, kosher salt. Add the dressing; gently thread arugula leaves.
5. Serve immediately.
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 29 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 252.3mg||9 %|
|Potassium 255.6mg||7 %|
|Total Carbohydrate 56.1g||16 %|
|Dietary Fiber 5.3g||21 %|
|Sugars, other 50.8g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 271
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