Asparagus and Sweet Corn Summer Salad

1. 1

   Preheat an outdoor grill to medium-low and lightly oil the grate.

2. 2

   Place the ears of corn on the grill and cook, turning frequently, until the kernels are tender, about ten minutes. Remove the ears from the grill and let cool. Cut the kernels off the cob.

3. 3

   Fill a large saucepan with lightly salted water and bring to a boil over high heat. Add asparagus and cook until just tender, about 1 minute. Drain in a colander and rinse immediately under cold running water until well chilled. Set aside.

4. 4

   In a large bowl, combine the corn, asparagus, roasted peppers, garlic, basil, olive oil, and balsamic vinegar; season with salt and pepper to taste. Serve at room temperature or chilled.

• Calories 129.54 kcal Moderate
• Protein 4.83 g Low Source
• Carbs 17.91 g Moderate
• Total Fat 4.33 g Moderate
• Saturated Fat 0.32 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 336.85 mg Moderate
• Fiber 4.71 g Moderate
• Sugar 12.76 g High
• Added Sugar 0.0 g Low Source
• Calcium 28.45 mg Low Source
• Iron 2.31 mg Moderate
• Potassium 434.07 mg Low Source
• Vitamin A 36.67 mcg_rae Low Source
• Vitamin C 9.86 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽
• Garlic 🧄
• Alcohol 🚫🍷