Love of Cooking
Recipes and Resources for Making Great Food
Cooking
Browse:
Advanced Search
My Recipe Box
May We Recommend
Slow Cooker Pineapple Pulled Pork Tacos
My Recipes
Cook's Tools
Cooking Measurements
Wine Pairings
Cooking Terms
Bake, Broil or Grill?
My Recipe Box
Recipes
Fresh Corn and Tomato Salad
Serves 6 |
Add to My Recipes +
Add to My Menu +
Print this Recipe
|
Full Screen View
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 |
| to taste salt |
| to taste black pepper, freshly ground |
| 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.
| Course: | Salad |
Similar Recipes:
Enjoy these dark greens for your health!
Eating your veggies has never been easier. Try these scrumptious recipes that are both healthy and easy to prepare. View Recipes >
Celebrate Cinco de Mayo!
Take a fiesta of flavor to the table with delicious Mexican dishes that will make your taste buds go loco! View Recipes >
