American BBQ Corn Salad Recipe

• 2 3/4 cups fresh or frozen corn kernels-thawed, drained
• 1 pint cherry tomatoes, halved
• 4 celery stalks, chopped
• 1/2 red onion, chopped
• 2 - 1/2 oz. packages of arugula, stems trimmed, leaves chopped
• 2 tablespoons balsamic vinegar
• 1/3 cup olive oil
• 1 cup crumbled blue cheese - about 4 oz. (sometimes I substitute with goat cheese)

Directions