Simple, colorful, and healthy, this salad makes a lovely accompaniment to any picnic or barbecue.
|2 cups||fresh, shelled cranberry or fava beans (about 1-1/2 pounds)|
|2 cups||vegetable stock or water|
|2||ears fresh sweet corn (shucked)|
|1/2 cup||extra-virgin olive oil (divided)|
|Salt and freshly ground pepper (to taste)|
|2 teaspoons||champagne vinegar or white wine vinegar|
|5 ounces||Earthbound Farm Organic Baby Arugula or Spring Mix|
|2 ounces||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.