INGREDIENTS
2/3 cup
corn
2/3 cup
arugula
2/3 cup
cooked israeli couscous
1/2 cup
tomato
1 tbsp
balsamic vinegar
1 tbsp
olive oil
1/4 cup
black currants
1/4 cup
pepitas
3 tbsp
asiago cheese
1 cup
mayo
1/4 cup
buttermilk
1 tbsp
romano cheese
1
juice of lemon
12
basil leaves
1/2 tsp
garlic
1 serving
sea-salt
1/2 cup
broken apart