Corn and Arugula Salad

Prep Time:

Cook Time:

Serves: 6


  • 1 can Green Valley Whole Kernel Corn

  • 1 cucumber, thinly sliced and halved/quartered

  • 1 cup cherry tomatoes, sliced into halved/quartered

  • 3-4 cups fresh arugula 

  • 1/4 cup extra virgin olive oil

  • 2 tbsp white wine vinegar

  • 1/2 lemon (juice for dressing)

  • Salt

  • Pepper


  1. Make dressing: in a small bowl, whisk together the olive oil, white wine vinegar, and lemon juice until well combined.  

  2. Prep veggies: rinse the Green Valley corn (canned or single serving is fine) with water and leave in a fine mesh sieve to strain. Meanwhile, cut the cucumber and tomatoes.  

  3. In a large bowl, add the arugula and prepped vegetables (corn, cucumber, tomatoes). When ready to serve, dress the salad to preference and sprinkle with a bit of salt and freshly ground black pepper for taste! 

Final Step

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