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Summer Asparagus and Corn Salad: A Refreshing Delight!

A refreshing summer salad featuring asparagus, corn, and cherry tomatoes, perfect for warm weather.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In a large bowl, combine the corn, cherry tomatoes, red onion, and basil.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
  4. Add the cooled asparagus to the bowl with the corn mixture. Pour the dressing over the salad and toss gently to combine.
  5. Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 10gProtein: 3gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 12gSodium: 200mgFiber: 2gSugar: 3g

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.

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