Scrape corn off cob. (You can use raw or cooked corn. We prefer raw corn, and young corn is so good.) Finely chop arugula—you may want to use it sparingly.

You can add cucumbers, red pepper, green onion, etc. Toss in some halved cherry tomatoes. Dress with balsamic vinegar, olive oil, and garlic salt. Mix all together.

This is a yummy light lunch that does well in lunch boxes, too!