This hearty summer salad is a great showcase for the brilliant colors and fresh flavors of corn, beets, and seasonal salad greens. You can prepare the beets and corn the day before and keep them refrigerated until you are ready to make the salad. Recipe from As Fresh as it Gets, provided courtesy of Arsenal Press.
In a medium pot of water on high heat bring the beets to a boil. Reduce heat to simmer, and cook until tender. Cool remove skins, and slice thinly. Set aside.
In another pot, cook the corn in boiling salted water for 3 minutes. Cool and slice kernels from the cob.
Wash and dry the arugula or baby greens. In a salad bowl, combine greens with the cherry tomatoes, crumbled feta, and corn. Toss with the Toasted Sesame Vinaigrette.