-Combine the following in large bowl:

The kernels from 4 small ears of corn

5 medium tomatoes, halved, seeded, chopped

¼ cup finely chopped red onion.

In blender, purée the following until smooth:

¼ cup olive oil

¼ cup chopped fresh cilantro

2 TBS white wine vinegar

1 TBS fresh lime juice

2 tsp honey

1 garlic clove

Salt and pepper to taste

-Just before serving, pour dressing over corn mixture and toss.

-Wash 1 bunch of arugula, then spin dry.

-Serve salad over top of arugula.