READY IN: 17mins
INGREDIENTS 8largeasparagus, tough ends trimmed and cut into 4 equal pieces 1 (12 ounce) can corn kernels, drained 1⁄2 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 1⁄4 teaspoonsea salt, ground(or to taste) 1⁄2 teaspoonblack pepper (or to taste)
DIRECTIONSIn 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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