corn & asparagus salad

Name: Corn & Asparagus Salad
Prep time: 30 min
Yield: 4
Ingredients: 1 bunch(es) asparagas, fresh; 15 ounce(s) corn, canned or 4-6 cooked fresh corn, removed from cob; 1/2 - red onion, small dice; 1/4 cup(s) basil, fresh; 1/4 cup(s) sugar; 1/4 cup(s) rice wine vineager; 1/2 teaspoon(s) salt and pepper

(1 RATING)

26 Pinches

Kim Mundy

Livingston, CA

Updated on May 2, 2012

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!

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prep time 30 Min

cook time

method ---

yield 4-6 serving(s)

Ingredients

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

How To Make corn & asparagus salad

Step 1

Trim 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.

Step 2

In bowl, add asparagas, drained & rinsed corn, & onion. Salt & pepper to taste.
Step 3

In small bowl mix rice vineage & sugar & s&p. Mix well to dissolve sugar. Add to asparagas mixture. Refrigerate until ready to eat.
Step 4

Just prior to serving, chiffonade 1/8 - 14 cup of basil in small slice & add to mixture. Serve.
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