Corn & Asparagus Salad Recipe

No Photo

Have you made this?

 Share your own photo!

Corn & Asparagus Salad

Kim Mundy


Springtime in California is fantastic for asparagas. I was heading over for dinner at daughter's & wanted a salad that screamed spring & this one did it!

★★★★★ 1 vote
30 Min


1 bunch
asparagas, fresh
15 oz
corn, canned or 4-6 cooked fresh corn, removed from cob
red onion, small dice
1/4 c
basil, fresh
1/4 c
1/4 c
rice wine vineager
1/2 tsp
salt and pepper


1Trim asparagas, peel woody ends if needed. Blanch in salted boiling water about 1 1/2 minute. Remove asparagus to a bowl of ice water to stop cooking. After it has cooled, remove & dry well in dish towel. Cut on a diagonal ~ 1/2 - 1 inch.
2In bowl, add asparagas, drained & rinsed corn, & onion. Salt & pepper to taste.
3In small bowl mix rice vineage & sugar & s&p. Mix well to dissolve sugar. Add to asparagas mixture. Refrigerate until ready to eat.
4Just prior to serving, chiffonade 1/8 - 14 cup of basil in small slice & add to mixture. Serve.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtags: #corn, #asparagus