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Summer Corn Salad with Asparagus

Summer Corn Salad with Asparagus
Summer Corn Salad with Asparagus requires around 30 minutes from start to finish. This recipe makes 3 servings with 246 calories, 10g of protein, and 7g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. It works well as It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up asparagus spears, ears corn, basil leaves, and a few other things to make it today. It is a good option if you're following a gluten free and vegan diet.

Instructions

1
Preheat an outdoor grill for medium-low heat and lightly oil grate.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
GrillGrill
2
Place the ears of corn on the grill and cook until the kernels are tender, about ten minutes turning frequently.
Ingredients you will need
Corn On The CobCorn On The Cob
Equipment you will use
GrillGrill
3
Remove the ears from the grill and cool.
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GrillGrill
4
Cut the kernels off of the cob.
5
Fill a large saucepan with lightly salted water and bring to a boil over high heat.
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WaterWater
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Sauce PanSauce Pan
6
Add asparagus and cook until just tender, about 1 minute.
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AsparagusAsparagus
7
Drain in a colander and rinse immediately under cold, running water until well chilled. Set aside.
Ingredients you will need
WaterWater
Equipment you will use
ColanderColander
8
Combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season with salt and pepper to taste.
Ingredients you will need
Balsamic VinegarBalsamic Vinegar
Salt And PepperSalt And Pepper
AsparagusAsparagus
Olive OilOlive Oil
PeppersPeppers
GarlicGarlic
BasilBasil
CornCorn
Equipment you will use
BowlBowl
9
Serve at room temperature or chilled.
DifficultyMedium
Ready In30 m.
Servings3
Health Score23
Dairy FreeGluten FreeVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSalad
Occasions4th Of JulySummer
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