Corn, Cherry Tomato and Asparagus Salad
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 Tbsp fresh lemon juice
  • ¼ cup olive oil
  • 2 Tbsp chopped fresh mint
  • 2 ears yellow or white corn, shucked and kernels cut from the cob (about 1½ cups)
  • 1 pound asparagus, cut into 1½-inch pieces
  • 2 cups cherry tomatoes, sliced in half
  • 1 tsp salt
  • ½ tsp black pepper
Instructions
  1. Place the lemon juice in a medium bowl and slowly whisk in the olive oil. Add the mint and set aside.
  2. Make an ice bath in a large bowl by combining 3 cups of ice with 3 cups water; set aside. In a large pot of boiling water, add a tablespoon salt. Add the corn kernels and the asparagus and boil until just tender, about 4 to 5 minutes. Strain in a colander and place into the ice water. When completely cool, strain again.
  3. Place in a large bowl, add the cherry tomatoes, reserved dressing, salt and pepper. Mix well and serve chilled or at room temperature.
Recipe by Food-Life Balance at http://www.food-lifebalance.com/2012/07/02/corn-cherry-tomato-and-asparagus-salad/