- 2 3/4 cups fresh corn kernels or frozen, thawed, drained
- 1 1-pint basket cherry tomatoes, halved
- 4 celery stalks, chopped
- 1/2 red onion, chopped
- 2 1/2-ounce packages arugula, stems trimmed, leaves chopped
- 2 tablespoons balsamic vinegar
- 1/3 cup olive oil
- 1 cup crumbled blue cheese (about 4 ounces)
- Combine first 5 ingredients in large bowl. Place vinegar in small bowl; gradually mix in oil. Season with salt and pepper. Add 3/4 cup blue cheese. Pour dressing over salad and toss to coat. Garnish with remaining 1/4 cup cheese. (Can be prepared 4 hours ahead. Cover and chill.)