Grilled Summer Corn Salad
Found In: Salads, Side Dish
| 3 ears | corn, shucked |
| 1 bunch | asparagus, stems removed |
| 1 | red onion, peeled and sliced 1/2-inch thick |
| 1 tbsp. | olive oil |
| 1/2 tsp. | sea salt |
| 1/4 tsp. | coarsely ground black pepper |
| 1 (6 oz.) can | California Ripe Olives, halved |
| 1 oz. | toasted pecans, coarsely chopped |
In a large mixing bowl, toss corn, asparagus and red onion with oil. Season with salt and pepper to taste and grill over medium-high heat, turning as necessary, until lightly scored and just tender. (The corn will take approximately 10 minutes, onion 5-7 minutes and asparagus 3-5 minutes depending on thickness.)
Transfer grilled vegetables to a clean cutting board and allow to cool slightly. Cut corn off of cob and place back into mixing bowl. Cut asparagus into 2-inch pieces and quarter onion slices; then toss with corn. Mix in California Ripe Olives and top with pecans just before serving. Serves 4.
Nutritional Analysis Per Serving:
Calories 220, Fat 14g, Cholesterol 0mg, Sodium 610mg, Carbohydrate 21g, Protein 6g, Calories from fat 54%
