Summer Corn and Arugula Salad with Miso Mustard Vinaigrette
1 ear of fresh organic corn
3 cups arugula
1 cup cucumber, diced
1 cup red pepper, diced
1/2 cup cherry tomatoes, diced
Miso Mustard Vinaigrette
2 tsp organic white miso
2 tsp dijon mustard
2 Tbsp olive oil
2 Tbsp toasted sesame oil
2 tsp maple syrup
pinch sea salt (it might be salt enough for you without salt, miso is salty)
1. Steam the corn in a pot with water for a few minutes, until bright yellow. Cool under cold water and then slice the kernels off of the cob.
2. Rinse and chop the cucumber, red pepper, and cherry tomatoes.
3. Mix together the dressing ingredients.
4. Toss all ingredients together in a bowl. Makes enough for 4-6 servings, depending on how much salad you want to eat.