Arugula and Corn Salad With Roasted Red Peppers and White Beans

• 1 ear sweet corn
• 3 cups baby or wild arugula
• 2 red bell peppers, roasted
• 1 1/2 cups (1 can) cooked white beans, such as cannellini or navy beans, rinsed if using canned beans
• 1 tablespoon chopped chives
• 1 tablespoon slivered fresh basil (more to taste)
• 2 tablespoons sherry vinegar or red wine vinegar
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1 small garlic clove, pureed or put through a press
• 1/4 teaspoon Dijon mustard
• 5 tablespoons extra-virgin olive oil
• Freshly ground pepper to taste
• 1/4 cup shaved Parmesan

1. Steam corn for 4 to 5 minutes, until just tender.
2. Remove from heat, allow to cool, and cut kernels off cob.
3. Combine with arugula in a large bowl.
4. Remove seeds and membranes from roasted peppers and cut in 2-inch strips.
5. Place in another bowl.
6. Add beans, chives and basil and toss together.
7. Whisk together vinegars, salt, garlic, mustard, and olive oil.
8. Set aside 3 tablespoons of the dressing and toss the rest with beans and peppers.
9. Season to taste with salt and pepper, and allow to sit for at least 15 minutes and for up to 3 days (in the refrigerator).
10. Toss remaining dressing with arugula and corn.
11. Line salad plates or a platter with arugula and corn mixture.
12. Top with peppers and beans.
13. Garnish with shaved Parmesan, and serve.

corn, baby, red bell peppers, white beans, chives, basil, sherry vinegar, balsamic vinegar, salt, garlic, dijon mustard, extravirgin olive oil, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1016614 (may not work)