Summer Corn Salad with Asparagus
A bright and healthy dish perfect for warm weather, combining crunchy asparagus, sweet corn, and colorful bell peppers.
Ingredients
Main Ingredients
- 2 cups fresh or frozen corn (thawed if frozen)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 each red bell pepper, diced
- 1 each green bell pepper, diced
Dressing
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp chopped fresh parsley
- Salt & black pepper, to taste
Instructions
Cooking
- In a skillet over medium heat, heat olive oil. Add asparagus and sauté for 3–4 minutes.
- Stir in corn and both bell peppers. Cook for another 4–5 minutes until tender-crisp.
- Add garlic, lemon juice, parsley, salt, and pepper. Toss well to combine.
- Transfer to a serving plate. Serve warm or at room temperature.
Notes
This salad can be served as a side dish alongside grilled meats or fish, or enjoyed on its own as a light lunch. For an extra touch, consider adding crumbled feta cheese or avocado for added creaminess. Store leftovers in an airtight container; the salad will keep well for 2-3 days.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 150mgFiber: 5gSugar: 5g
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