Description
A vibrant and fresh salad that celebrates the flavors of summer with sweet corn, crisp asparagus, and colorful bell peppers.
Ingredients
Scale
- 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
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic, minced
- 2 tbsp chopped fresh parsley
- Salt & black pepper, to taste
Instructions
- 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
For extra flavor, try adding crumbled feta cheese or diced avocado. If you like it hot, consider adding diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: corn salad, summer salad, asparagus salad, healthy side dish