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Corn Salad with Peppers and Walnuts

From: Tina Salter

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Serves 4



  • 1 cup Diamond walnut halves
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups fresh corn kernels (from about 3 ears)
  • 1 large red bell pepper, seeded and thinly sliced
  • 4 green onions, sliced diagonally
  • Dressing
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 4 to 6 cups loosely packed arugula


Preheat oven to 350 degrees. Spread walnuts on a baking sheet or in a shallow pan. Bake, shaking the pan once or twice, until lightly browned and fragrant, 8 to 10 minutes. Let cool.

Heat the 2 tablespoons oil in a large frying pan over medium heat. Add garlic and cook, stirring, for 30 seconds. Add bell pepper and cook, stirring occasionally, until tender crisp, about 3 minutes. Add corn and cook, stirring, until heated through, about 2 minutes. Remove pan from heat and let mixture cool to room temperature.

To prepare the dressing: In a small bowl whisk together vinegar, and mustard. Drizzle in the oil, whisking until combined. Season with salt and pepper.

To assemble the salad, combine arugula, corn mixture and half the walnuts in a large salad bowl and pour over the dressing. Toss gently to coat and top with remaining toasted walnuts. Serve immediately.
Serves 4

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