Simple, colorful, and healthy, this salad makes a lovely accompaniment to any picnic or barbecue.
fresh, shelled cranberry or fava beans (about 1-1/2 pounds)
vegetable stock or water
ears fresh sweet corn (shucked)
extra-virgin olive oil (divided)
Salt and freshly ground pepper (to taste)
champagne vinegar or white wine vinegar
Earthbound Farm Organic Baby Arugula or Spring Mix
wedge of parmesan cheese
Cook the beans in the stock until tender. Drain well and place in a medium bowl.
Scrape the kernels off the corn cobs and add to the beans. It's not necessary to cook the corn if it's sweet and tender.
Drizzle 1/4 cup of the olive oil over the beans and corn, and season to taste with salt and pepper.
Make a simple vinaigrette by whisking the remaining 1/4 cup olive oil with the vinegar.
Place the arugula in a bowl and toss with the dressing. Divide the greens between 4 plates. Top each serving with some of the corn and bean mixture.
Using a vegetable peeler, shave ribbons of parmesan cheese onto the salads. Serve immediately.
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