Name: Corn Salad with Arugula
Ingredients: 3 tablespoons extra-virgin olive oil; 2 tablespoons balsamic vinegar; salt and ground black pepper to taste; 1 (11 ounce) can whole kernel corn, drained; 0.5 cup finely chopped sweet onion; 3 cups baby arugula; 2 ounces goat cheese, cut into 1/2-inch slices - or more to taste

Ingredients

3 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
salt and ground black pepper to taste
1 (11 ounce) can whole kernel corn, drained
0.5 cup finely chopped sweet onion
3 cups baby arugula
2 ounces goat cheese, cut into 1/2-inch slices – or more to taste

Steps

Whisk olive oil, balsamic vinegar, salt, and black pepper together in a large bowl until well combined; stir in corn and onion until evenly coated. Refrigerate salad for flavors to blend, about 30 minutes.
Spread arugula on a serving plate; top with corn mixture and sliced goat cheese.