Corn, Cherry Tomato & Asparagus Salad

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 6
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• 3 tablespoons fresh lemon juice
• 1 lb asparagus (cut into 1/2-inch pieces)
• 2 cups corn kernels (shucked 2-4 cobs depending on size)
• 1 cup cherry tomatoes (whole or cut in half depending on size)
• 1 teaspoon kosher salt
• 2 tablespoons fresh mint (chopped)

Recipe

• 1 place lemon juice in a medium bowl and slowly whisk in the olive oil.
• 2 prepare an ice bath.
• 3 in a large pot of boiling water add 1 tablespoon of salt.
• 4 add corn and asparagus and blanch till tender crisp.
• 5 strain into colander and place into ice bath until completely cool.
• 6 strain and let sit to completely drain all the water.
• 7 place in a large bowl with the tomatoes, reserved dressing and the mint.
• 8 salt & pepper to taste.
• 9 serve chilled or at room temperature.
• 10 enjoy!