Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Arugula Corn Salad

This is a quick and delicious fresh salad to fix for lunch or to accompany dinner. This recipe serves two as a pretty plated salad.  Double the recipe to serve family style.

  • 4 cups fresh arugula
  • 1 cup corn, frozen or fresh
  • handful of cherry tomatoes, halved
  • 1/4 cup feta cheese, crumbled or cubed
  • 2 tablespoons green onion, chopped
  • 2 tablespoons fresh basil, chopped (optional)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried basil (if not using fresh)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon sugar
  1. Cook corn for a few minutes, drain in colander and rinse with cold water.
  2. Add all salad ingredients to salad bowl.
  3. Shake dressing ingredients in a small container with a lid. Add to salad and mix just before serving. 

We also enjoy it with a drizzle of balsamic reduction


  1. Balsamic reduction! I would enjoy shoe leather with balsamic reduction! But I'll try the salad.


  2. That looks really nice and delicious. Thanks for sharing and greetings to you!

  3. Edamame beans are nice in here too! I buy them in a bag in the frozen vegetable section at the grocery store.


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