This recipe has become one of our favorite salads. I made it a few weeks back and we have made it several times since. It is delicious with some grilled chicken or fish - and I am sure with beef too!!
For the dressing, blend the following in a food processor or blender:
1/2 C Canola Oil
1/2 C Rice Vinegar
1 C Cilantro
1/2 - whole Jalepeno (depending on your tolerance to spice)
1 TSP Cumin
1/2 TSP Spanish Paprika
Set dressing aside (but you may need to blend again before putting on salad).
Grill 4 - 5 ears of corn. Chill, then cut kernels off the cob.
Add corn to the following:
3 Mini Cukes, diced
1 1/2 C Cherry Tomatoes, cut in 1/2
1 Avocado, diced
1/4 C Red Onion, diced
Add approximately 1/2 of the dressing to the above ingredients. Mix well.
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Serve the salad over arugula. Drizzle with additional dressing.
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