Almost Raw Corn Salad

I found this recipe in the Better Homes and Gardens magazine for July 2012.  Sounds great!

Timing is everything.  Wait until the very last minute to cut the corn from the cobs for thsi salad.  That way, the corn stays as sweet and crisp as possible.

1/2 cup cider vinegar
1/4 cup sugar
1 tsp kosher salt or sea salt
1/2 tsp coarsely ground pepper
4 ears fresh corn (cut from cobs)
1/2 cup finely diced red onion (cut to same size as corn kernels), soaked in ice water for 20 minutes and patted dry
1/2 cup cucumber, seeded but not peeled. Dice to same size as onions
1/2 cup red or orange sweet pepper diced to same size as onions
1/2 cup cherry or grape tomatoes, halved or quartered
3 Tbs fresh parsley, finely torn
1 Tbs fresh basil leaves pulled apart
1 Tbs fresh jalapeno, seeds and veins removed, very finely diced
1/2 tsp sea salt or kosher salt
1 to 2 cups small arugula leaves

1. For dressing, in glass bowl whisk together vinegar, sugar, the 1 tsp salt adn black pepper until sugar dissolves.  Allow dressing to stand while preparing salad.
2. For salad, cut corn kernels from cobs (trim base of corn flat and stand it upright on a stable surface.  With a sharp knife use a swing motion to slice kernels from ears)
3. In a large bowl, toss corn and remaining ingredients except sea salt and arugula leaves.
4. At serving time, transfer corn mixture to serving bowl.  Season with the 1/2 tsp salt.  Add the dressing; gently thread in arugula leaves.  Serve immediately.  The Cucumers and tomatoes will begin to break down.  Makes 8 servings.

17 g carb, 2 g fiber, 2 g Protein ra