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 blanch for 2-3 minutes until bright green and tender-crisp. Remove and immediately transfer to an ice bath to stop the cooking process. Drain and set aside.
- In a large mixing bowl, combine the blanched asparagus, 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.
- Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
- Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added protein, consider mixing in some cooked chickpeas or grilled chicken.
- Substitute the basil with fresh parsley or cilantro for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Blanching and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg