Corn And Asparagus Salad Recipes

CORN AND ASPARAGUS SALAD

Corn and Asparagus Salad image

"A light and refreshing balanced salad with sweet corn and a tangy dressing." Yummy spring/summer treat! Great with grilled chicken.

Provided by Backwoods Foodie

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups sweet corn, prepared and cooled
1/2 lb asparagus spear, prepared and cooled
1/2 medium red onion, diced
1/4 cup fresh basil, thinly sliced
2 tablespoons sugar
1/2 cup rice wine vinegar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Mix together corn, asparagus, onion and basil.
Whisk together sugar, vinegar, salt and pepper.
Pour sauce over vegetable mixture and toss together.
**If fresh basil is unavailable, substitute one tablespoon dried basil.

Nutrition Facts : Calories 109.9, Fat 1.1, SaturatedFat 0.2, Sodium 311, Carbohydrate 24.8, Fiber 3.6, Sugar 10.1, Protein 4.1

GRILLED ASPARAGUS, CORN SALAD

Grilled Asparagus, Corn Salad image

This festive salad has a sweet, smokey, spicy flavor from the grilled veggies and Chipotle pepper in adobe sauce. Serve this on a bed of greens. This I tossed up from left over grilled asparagus and corn.

Provided by Rita1652

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup grilled corn, kernels removed and seperated
1 cup grilled asparagus, cut into 1/2 inch slices
3/4 cup red pepper, sliced
1 scallion, sliced
1 small chipotle pepper, discard seeds unless you like it hot and spicy
2 tablespoons vinegar
1/4 cup olive oil
3 tablespoons fresh lime juice
1 clove garlic
1/2 teaspoon sugar (optional)
1/2 teaspoon fresh thyme leave
salt and pepper

Steps:

Place all dressing ingredients in a blender and blend.
Add salad ingredients and toss in dressing.
Chill till ready to serve.

SUMMER ASPARAGUS, CORN AND TOMATO SALAD

Summer Asparagus, Corn and Tomato Salad image

So refreshing, so many textures. I got this from HEB Showtime Magazine. I just loved it. Delicious and Healthy.

Provided by scwheeler24

Categories Corn

Time 22m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb fresh asparagus spear
3 ears fresh corn, shucked
2 pints cherry tomatoes or 2 pints grape tomatoes
1/4 cup fresh basil, sliced
1 large ripe avocado
1/4 cup gorgonzola
1/4 cup olive oil
2 teaspoons Dijon mustard
2 teaspoons fresh lemon juice

Steps:

Break or cut tough ends from asparagus and discard. Cook asparagus in boiling water 2 minutes and drain well and place in ice water to stop cooking. Cut diagonally into 1 1/2 in pieces. Cut avocado in cubes or slice.
Cut corn kernels from cobs with a sharp knife into a large deep bowl; cut close enough to release milky white substance with kernels.
Halve tomatoes; toss gently with corn, asparagus and basil. Add dressing mixture and toss to coat; season with salt and pepper to taste. Let stand a few minutes if time allows.
Top with avocado and crumbled cheese right before serving.
These ingredients need not be exact. Add or subract to your liking.

Nutrition Facts : Calories 238.9, Fat 17.5, SaturatedFat 3.3, Cholesterol 4.2, Sodium 122.8, Carbohydrate 19.3, Fiber 6.7, Sugar 5.4, Protein 6.3

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