Summer Corn Salad with Asparagus

Summer Corn Salad with Asparagus

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A simple, sweet and enjoyable taste of summer. This salad is loud served as a side dish, or help as soon as nacho chips.

The ingredient of Summer Corn Salad with Asparagus

  1. 6 ears corn, husk and silk removed
  2. 1 bunch asparagus spears, trimmed and cut into 1-inch pieces
  3. 1 (7 ounce) jar roasted sweet red peppers, drained and chopped
  4. 2 cloves garlic, minced
  5. 6 basil leaves, chopped
  6. 1 tablespoon olive oil
  7. 1 tablespoon balsamic vinegar
  8. salt and black pepper to taste

The instruction how to make Summer Corn Salad with Asparagus

  1. Preheat an external grill for medium-low heat and lightly oil grate.
  2. Place the ears of corn as regards the grill and cook until the kernels are tender, not quite ten minutes turning frequently. Remove the ears from the grill and cool. Cut the kernels off of the cob.
  3. Fill a large saucepan in imitation of lightly salted water and bring to a boil beyond high heat. Add asparagus and cook until just tender, just about 1 minute. Drain in a colander and rinse shortly knocked out cold, doling out water until capably skillfully chilled. Set aside.
  4. attach the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar in a large bowl; season as soon as salt and pepper to taste. assist at room temperature or chilled.

Nutritions of Summer Corn Salad with Asparagus

calories: 173.7 calories
carbohydrateContent: 34.5 g
cholesterolContent:
fatContent: 4 g
fiberContent: 5.4 g
proteinContent: 6.4 g
saturatedFatContent: 0.6 g
servingSize:
sodiumContent: 154.8 mg
sugarContent: 7.6 g
transFatContent:
unsaturatedFatContent:

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