Arugula, Corn, Egg and Bean Salad
Ingredients
- 4 cups roasted or grilled corn kernels 4 ears
- 4 cooked eggs sliced
- 1 small red onion thinly sliced
- 1 pin of grape tomatoes
- 4 oz arugula
- 3 cups mixed beans white, red and garbanzo beans
- Juice of 2 limes
- Juice of 1 lemon
- 3 tablespoons white vinegar
- 3 tablespoons olive oil
- ¼ teaspoon ground cumin
- ¼ teaspoon sugar
- Salt and pepper
Instructions
- Combine all the salad ingredients in a bowl. Add the dressing, then toss and serve.
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I made this Corn, Egg and Bean Salad for lunch last week and it was simple, filling, and very tasty!
This salad makes a great accompaniment to grilled chicken or pork, but it’s also substantial enough to stand alone. Either way, be sure to have a loaf of crusty bread alongside. Buen provecho!
Oysterculture
Oh the flavors and colors just looks so tasty and delicious, I cannot wait to make this for a picnic.
Erica
Thank you!!!!
grace
wonderfully colorful and imaginative salad, erica! too bad the letters of the key ingredients don't form a handy acronym. maybe you could add dill or something so it could be called the 'abcde' salad. 🙂
Sandi
That salad looks great Erica....especially now that the warm weather is here...great for a bbq!!
Sophie
A delightful & colourful vibrant lunch, dear Erica!!
Tengo 84% en mi examen de español!! Muy bien, no?
Hannah
Wow, you always come up with such fantastic flavour combinations! Eggs and corn - I like the sound of this 🙂
danielle
what a fabulous recipe Erica!
Christine @ Fresh Local and Best
Wow this is such a bright and colorful salad! I like that it is protein packed.
Sandra G.
Wonderful Spring Lunch, Yum!