Asparagus and Corn Salad

Check out other delicious recipes on Trader Joe’s website! Great food and good for your body! It makes for a happy and healthy body! Who doesn’t love fun and different salad in the summer?

This is a great dish with a little bit of everything, and I can’t use the onion as I am allergic (bizarre allergy, but I have learned to cook a lot, so I can still eat delicious meals!) So, if you can and like to eat onion, this smells so good, and I always want to eat it and take a Benedryl to help my reaction.

..What to buy…CORN! …

• 1 pound Asparagus
• One can of Whole Kernel Sweetcorn
• ½ cup  Red Onion, diced
• 1 Red Bell Pepper, chopped
• 1/3 cup  Red Wine Vinaigrette
• 1/4 teaspoon Sea Salt, or to taste
• 1/4 teaspoon  Ground Black Pepper, or to taste

<Let’s Make It>

1. Bring a pot of water to a boil. Best to let the pot rise slowly to a boil to get a more consistent boil.
2. Blanch asparagus for one minute. Do not go in the boiling water for more than a minute, or you might have floppy asparagus. And that does not taste good.
3. Remove asparagus and place in cold water to stop cooking. Ice cold, just a quick dip and out; easiest if you use a spider tool to put in ice-cold water and back out. This will stop the cooking but not completely cool the asparagus.
4. Cut asparagus into one-inch pieces.
5. Combine corn, red onion, and bell pepper with asparagus.
6. Toss with red wine vinaigrette.
7. Add salt and pepper to taste.
8. Refrigerate for one hour and serve. This will allow all the flavors to combine and become delicious, I promise you, do NOT skip this; the longer it sits, the tastier it will become.

• Serves about 5

Check out this other fantastic dish!

Cookouts and get-togethers, this is the perfect side to bring!