Corn & Asparagus Salad

Corn & Asparagus Salad Recipe

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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


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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

How to Make Corn & Asparagus Salad


  • 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.

Printable Recipe Card

About Corn & Asparagus Salad

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

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