Farm Stand Corn Salad

Name: Farm Stand Corn Salad
Ingredients: 4 ears corn, kernels removed; 1 1/2 lbs asparagus, tough ends removed,cut into 2 inch pieces; 1 cup cherry tomatoes, cut in half; 1/4 cup basil, cut into ribbons; 3 tablespoons minced red onions; 1 tablespoon fresh lemon juice; 3 tablespoons extra virgin olive oil; salt & freshly ground black pepper

8 ingredients

7 steps

Ingredients

4 ears corn, kernels removed
1 1/2 lbs asparagus, tough ends removed,cut into 2 inch pieces
1 cup cherry tomatoes, cut in half
1/4 cup basil, cut into ribbons
3 tablespoons minced red onions
1 tablespoon fresh lemon juice
3 tablespoons extra virgin olive oil
salt & freshly ground black pepper

Directions

1

In a large saucepan filled with salted boiling water, cook corn kernels four minutes.
2

Add asparagus and continue cooking an additional three minutes.
3

Strain, then blanch by submerging in a large bowl of ice water.
4

When cool, strain and shake off excess water.
5

Place in a large bowl; add tomatoes and basil.
6

In a small bowl, combine red onion, lemon juice, olive oil and a pinch of salt.
7

Pour over corn mixture, season generously with salt and pepper, toss, and serve.