Food Trends


READY IN: 17mins


  • 8largeasparagus, tough ends trimmed and cut into 4 equal pieces
  • 1 (12 ounce) can corn kernels, drained
  • 12 cuporange pepper, finely chopped
  • 8largecherry tomatoes, washed and halved
  • 0.5 (2 1/4ounce) cansliced black olives
  • 1largegreen onion, sliced
  • 2largebasil leaves, chopped
  • 1tablespoonlemon zest
  • 2tablespoonslemon juice
  • 14 teaspoonsea salt, ground(or to taste)
  • 12 teaspoonblack pepper (or to taste)

  • In a medium pot with a s teaming basket over high heat, boil water. Add asparagus and cook for 2 minutes. Transfer them in an ice bath for 1 minute. Drain and pat dry; set aside.
  • In a medium bowl, combine corn, orange peppers, tomatoes, black olives, green onion, basil, lemon zest, lemon juice, salt and black pepper; toss well. At this point, if desired, add salad dressing/vinaigrette and toss until well incorporated.
  • Add blanched asparagus and gently toss them inches Serve immediately otherwise place in the refrigerator until ready to serve.
  • Note: If wanted to cut on calories, this salad doesn’t need dressing or vinaigrette.
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