5/26/2012 Basket - Corn Salad with Cumin Vinaigrette

Corn Salad with Cumin Vinaigrette
Uses from this basket: Romaine lettuce, corn
Other produce: Spinach, arugula, sweet onion

• 4 Tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 2 tsp ground cumin
• 3 tsp sugar
• 1/2 cup olive oil
• salt and pepper
• 2 ears corn
• 2 Tbsp olive oil
• 1/2 head Romaine lettuce, washed and chopped
• 1 large handful arugula
• 1 large handful spinach
• 1/4 cup sliced sweet onion
• 1 cup kidney beans
• 1/2 cup grated mozzarella cheese

Whisk together vinegar, mustard, cumin, and sugar.  Slowly drizzle in 1/2 cup olive oil, whisking until the mixture is emulsified.  Add salt and pepper to taste, set aside.

Boil corn in salted water for 3-4 minutes.  Cut kernels off cob.

Heat 2  Tbsp olive oil in a saute pan over medium heat.  Add corn kernels and salt & pepper to taste.  Saute until corn begins to brown.

Toss Romaine, arugula, and spinach together.  Divide evenly between 5-6 salad plates. Top with corn, onion, beans, and cheese.  Serve with cumin vinaigrette.