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Fresh Corn and Tomato Salad

Serves 6 | 


Ingredients:

1/2 cup olive oil
1/4 cup Dijon mustard
2 tsp. fresh lemon juice
2 tsp. hot sauce
1/4 tsp. garlic, minced
to taste salt
to taste black pepper, freshly ground
2 cup fresh sweet corn kernels (from 2 medium-size ears), blanched
2 Tbsp. fresh basil leaves, chopped
1/2 cup red onion, chopped
1 pint cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 lb. fresh asparagus, cleaned and roasted until tender
2 Tbsp. green onions, chopped, green part only

Directions:

  1. In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, and garlic. Season with salt and pepper. Whisk to blend well. Season the prawns with salt and pepper.
  2. In a medium mixing bowl, combine the corn, basil, onion, tomatoes, and bell pepper. Add the dressing and toss to mix. Cover and chill for at least 2 hours before serving. Using 3 to 6 spears of asparagus, form a triangle in the center of each serving plate. Spoon the corn and tomato mixture in the center of each plate. Garnish with green onions.
Fresh Corn and Tomato Salad
Serves 6
1/2 cup olive oil
1/4 cup Dijon mustard
2 tsp. fresh lemon juice
2 tsp. hot sauce
1/4 tsp. garlic, minced
to taste salt
to taste black pepper, freshly ground
2 cup fresh sweet corn kernels (from 2 medium-size ears), blanched
2 Tbsp. fresh basil leaves, chopped
1/2 cup red onion, chopped
1 pint cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 lb. fresh asparagus, cleaned and roasted until tender
2 Tbsp. green onions, chopped, green part only
  1. In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, and garlic. Season with salt and pepper. Whisk to blend well. Season the prawns with salt and pepper.
  2. In a medium mixing bowl, combine the corn, basil, onion, tomatoes, and bell pepper. Add the dressing and toss to mix. Cover and chill for at least 2 hours before serving. Using 3 to 6 spears of asparagus, form a triangle in the center of each serving plate. Spoon the corn and tomato mixture in the center of each plate. Garnish with green onions.
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Fresh Corn and Tomato Salad

Serves 6

Ingredients:

1/2 cup olive oil
1/4 cup Dijon mustard
2 tsp. fresh lemon juice
2 tsp. hot sauce
1/4 tsp. garlic, minced
to taste salt
to taste black pepper, freshly ground
2 cup fresh sweet corn kernels (from 2 medium-size ears), blanched
2 Tbsp. fresh basil leaves, chopped
1/2 cup red onion, chopped
1 pint cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 lb. fresh asparagus, cleaned and roasted until tender
2 Tbsp. green onions, chopped, green part only

Fresh Corn and Tomato Salad

1/2 cup olive oil
1/4 cup Dijon mustard
2 tsp. fresh lemon juice
2 tsp. hot sauce
1/4 tsp. garlic, minced
to taste salt
to taste black pepper, freshly ground
2 cup fresh sweet corn kernels (from 2 medium-size ears), blanched
2 Tbsp. fresh basil leaves, chopped
1/2 cup red onion, chopped
1 pint cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup yellow bell pepper, chopped
1 lb. fresh asparagus, cleaned and roasted until tender
2 Tbsp. green onions, chopped, green part only

Directions:

  1. In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, and garlic. Season with salt and pepper. Whisk to blend well. Season the prawns with salt and pepper.
  2. In a medium mixing bowl, combine the corn, basil, onion, tomatoes, and bell pepper. Add the dressing and toss to mix. Cover and chill for at least 2 hours before serving. Using 3 to 6 spears of asparagus, form a triangle in the center of each serving plate. Spoon the corn and tomato mixture in the center of each plate. Garnish with green onions.

Fresh Corn and Tomato Salad

Serves 6
  1. In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, and garlic. Season with salt and pepper. Whisk to blend well. Season the prawns with salt and pepper.
  2. In a medium mixing bowl, combine the corn, basil, onion, tomatoes, and bell pepper. Add the dressing and toss to mix. Cover and chill for at least 2 hours before serving. Using 3 to 6 spears of asparagus, form a triangle in the center of each serving plate. Spoon the corn and tomato mixture in the center of each plate. Garnish with green onions.

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