Summer Corn Salad with Asparagus
A vibrant and refreshing salad that combines sweet corn, tender asparagus, and crunchy bell peppers, perfect for summer picnics and gatherings.
Ingredients
Vegetables
- 2 cups fresh or frozen corn (thawed if frozen)
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 1 red bell pepper, diced
- 1 green bell pepper, diced
Dressing and Seasoning
- 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 the olive oil.
- Add the asparagus and sauté for 3-4 minutes.
- Stir in the corn and both bell peppers. Cook for another 4-5 minutes until tender-crisp.
- Add the 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 main dish or a side, pairs well with grilled meats or fish, and can also be enjoyed on its own. For added texture, consider topping it with nuts or seeds. A sprinkle of feta cheese can add a nice flavor contrast.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gSodium: 200mgFiber: 3gSugar: 3g
Tried this recipe?Let us know how it was!