Description
A refreshing summer salad featuring asparagus, corn, and cherry tomatoes, perfect for warm weather.
Ingredients
Scale
- 2 cups fresh asparagus, trimmed and cut into 1-inch pieces
- 1 cup fresh corn kernels (about 2 ears of corn)
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes until bright green and tender-crisp. Drain and immediately plunge into a bowl of ice water to stop the cooking process. Drain again and set aside.
- In a large bowl, combine the corn, cherry tomatoes, red onion, and basil.
- In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
- Add the cooled asparagus to the bowl with the corn mixture. Pour the dressing over the salad and toss gently to combine.
- Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.
Notes
- For added flavor, try grilling the corn instead of boiling it for a smoky taste.
- You can also substitute the basil with cilantro for a different herbaceous note.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg