Asparagus and Corn Salad

Simple, quick & screams Summer!

Serves 4

Prep time: 10 mins

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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.

Ingredients

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

Directions

1. Boil the corn and allow it to cool

2. Chop and slice everything up

3. Toss together in olive oil and salt and pepper

4. Eat!

Works alone as a salad or as a side with grilled chicken or fish.