Simple, quick & screams Summer!
Prep time: 10 mins
Before leaving for Aruba on vacation, I had to empty my fridge and this is what I came up with. This salad was put together in less than ten minutes and was topped with chipotle-infused olive oil from Saratoga Olive Oil and salt and pepper.
1 bunch raw asparagus, chopped
1 cup cooked corn off the cob (about 3 ears)
1 cup cherry tomatoes, sliced in half
1 medium red onion
2 tablespoons chipotle-infused olive oil
salt and pepper
Boil the corn and allow it to cool
Chop and slice everything up
Toss together in olive oil and salt and pepper
Works alone as a salad or as a side with grilled chicken or fish.