Arugula and Corn Salad With Roasted Red Peppers and White Beans

Name: Arugula and Corn Salad With Roasted Red Peppers and White Beans
Total time: 15 min
Yield: Serves 4
Cuisine: mediterranean
Ingredients: 1 ear sweet corn; 3 cups baby or wild arugula; 2 red bell peppers, roasted; 1 1/2 cups (1 can) cooked white beans, such as cannellini or navy beans, rinsed if using canned beans; 1 tablespoon chopped chives; 1 tablespoon slivered fresh basil (more to taste); 2 tablespoons sherry vinegar or red wine vinegar; 1 teaspoon balsamic vinegar; Salt to taste; 1 small garlic clove, pureed or put through a press; 1/4 teaspoon Dijon mustard; 5 tablespoons extra-virgin olive oil; Freshly ground pepper to taste; 1/4 cup shaved Parmesan

By Martha Rose Shulman

Total Time: About 15 minutes (once peppers are roasted)
Rating: 5(167)
Comments: Read comments

Canned beans can also be used in this composed salad with a base of sweet corn and pungent arugula. Since you don’t need a broth for this composed salad, canned beans will work, though I always prefer the flavor of beans I’ve cooked myself. I like to use a white bean, either a cannellini or a navy bean. I’ve always loved sweet corn with pungent arugula. I combine the two for a salad bed, which I top with the roasted peppers and beans. So the dish is really two salads, one on top of the other.

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Ingredients

Yield:Serves 4

1ear sweet corn
3cups baby or wild arugula
2red bell peppers, roasted
1½cups (1 can) cooked white beans, such as cannellini or navy beans, rinsed if using canned beans
1tablespoon chopped chives
1tablespoon slivered fresh basil (more to taste)
2tablespoons sherry vinegar or red wine vinegar
1teaspoon balsamic vinegar
Salt to taste
1small garlic clove, pureed or put through a press
¼teaspoon Dijon mustard
5tablespoons extra-virgin olive oil
Freshly ground pepper to taste
¼cup shaved Parmesan

Ingredient Substitution Guide

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Preparation

Step 1
Steam corn for 4 to 5 minutes, until just tender. Remove from heat, allow to cool, and cut kernels off cob. Combine with arugula in a large bowl.
Step 2
Remove seeds and membranes from roasted peppers and cut in 2-inch strips. Place in another bowl. Add beans, chives and basil and toss together.
Step 3
Whisk together vinegars, salt, garlic, mustard, and olive oil. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
Step 4
Toss remaining dressing with arugula and corn. Line salad plates or a platter with arugula and corn mixture. Top with peppers and beans. Garnish with shaved Parmesan, and serve.

Tip

Advance preparation: The roasted peppers and beans can be tossed with dressing and marinated in the refrigerator for 3 or 4 days.

Ratings

5 out of 5

167 user ratings

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Comments

Ms Nina G7 years ago

This is a great summer salad recipe and the beans add a little protein which is great. I made it exactly as described with some fresh organic cherry tomatoes that were ripe to add a little freshness. Will definitely make again.

Cali2 years ago

I added gnocchi and cherry tomatoes, and swapped out the parmesan for crumbled goat cheese. This was a great easy weeknight dinner!

a cook from Toronto3 years ago

Didn’t use cheese and didn’t roast the peppers and it was still tasty.

Becky3 years ago

I was excited for this salad and found it rather blah. Followed directions exactly, used canned and rinsed beans which marinated for 6 hours with my peppers. Added extra basil. Didn’t need to toss the greens with any extra dressing as there was plenty from the beans and peppers. Appreciated the unique combination of ingredients and the colors, but nothing to rush back too.

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