Corn, Cherry Tomato and Asparagus Salad

By á-6416

Ingredients

• 3 tablespoons fresh lemon juice 1 pound asparagus, cut into 1 1/2-inch pieces
• 1/4 cup olive oil 1 cup cherry tomatoes (leave whole if small, or cut in half)
• 2 tablespoons chopped fresh mint 1 teaspoon kosher salt
• 2 ears yellow or white corn, shucked and kernels cut from the cob, about 1 1/2 cups 1/2 teaspoon black pepper

Preparation

Step 1

1

Place the lemon juice in a medium bowl and slowly whisk in the olive oil. Add the mint and set aside.
2

Make an ice bath in a large bowl by combining 3 cups of ice with 3 cups water; set aside. In a large pot of boiling water, add a tablespoon salt. Add the corn kernels and the asparagus and boil until just tender, about 4 to 5 minutes. Strain in a colander and place into the ice water. When completely cool, strain again. Place in a large bowl, add the cherry tomatoes, reserved dressing, salt and pepper. Mix well and serve chilled or at room temperature.