Fresh Corn and Tomato Salad

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Difficulty: Beginner

Serves: 6 Servings

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Ingredients

  • 1/2 cup olive oil
  • 1/4 cup Dijon mustard
  • 2 tsp. fresh lemon juice
  • 2 tsp. hot sauce
  • 1/4 tsp. garlic, minced
  • Salt to taste
  • black pepper, freshly ground to taste
  • 2 cup fresh sweet corn kernels (from 2 medium-size ears), blanched
  • 2 Tbsp. fresh basil leaves, chopped
  • 1/2 cup red onion, chopped
  • 1 pint cherry tomatoes, halved
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup yellow bell pepper, chopped
  • 1 lb. fresh asparagus, cleaned and roasted until tender
  • 2 Tbsp. green onions, chopped, green part only

Directions

In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, and garlic. Season with salt and pepper. Whisk to blend well.

In a medium mixing bowl, combine the corn, basil, onion, tomatoes, and bell pepper. Add the dressing and toss to mix. Cover and chill for at least 2 hours before serving. Using 3 to 6 spears of asparagus, form a triangle in the center of each serving plate. Spoon the corn and tomato mixture in the center of each plate. Garnish with green onions.