Grilled Corn Salad

6 ears fresh corn, husked with silks removed
2 T canola oil
Salt and pepper
2 cups halved cherry tomatoes
1 small red bell pepper, finely chopped
4 scallions, finely chopped
2 cups arugula
Dressing (my own concoction)

Preheat grill or broiler to medium heat (I used grill pan on stove). Rub corn with canola oil and season with salt and pepper. Grill or broil corn for 7 minutes or until ears are lightly browned. Remove from grill and allow to cool. Remove the kernels from the cob and place in a large mixing bowl along with the cherry tomatoes, red bell pepper, scallions and arugula. Toss the salad with dressing and serve at room temperature.

Dressing: (based on a Lemon Vinaigrette dressing)

3 T rice vinegar
3 T grapeseed oil
1 tsp onion powder
½ tsp garlic powder
Zest of half medium lemon
Dash of salt
¼ tsp black pepper

Wishbone Italian dressing

Whisk first 7 ingredients together. Pour some into a bowl and squirt some Wishbone Italian dressing in and blend. When it tastes great it’s ready! This is delicious and so refreshing.