Tomato And Corn Salad

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Self Magazine

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Ingredients

2 tablespoons extra-virgin olive oil

2 tablespoons balsamic vinegar

1/2 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon black pepper

1/4 cup fresh basil, finely chopped

2 1/2 lbs heirloom tomatoes, cut into bite-size wedges

1 1/4 cups (2 ears) cooked corn

4 cups arugula

1 red onion, thinly sliced

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