Potato, corn and asparagus salad

Potato, corn and asparagus salad

Ingredients:

• • 4 cobs of corn shucked

  • 8 oz asparagus spears

  • 1 red bell pepper, quartered

  • 3 tbsp canola oil, divided

  • 1 ½ ib mini potatoes

  • 1/3 cup chopped sun-dried tomatoes in oil drained

  • 1 large garlic clove, minced

  • 2 tsp Dijon mustard 

  • ½ tsp salt

   

Instructions:

1. Toss cobs of corn, asparagus, and pepper with half of the oil. Place on greased frill over medium-high heat; close lid and turn occasionally for about 10 minutes or until golden and crisp. When cool enough to handle, cut corn kernels off cob and place in a large bowl. Chop asparagus and pepper and add to a bowl.
2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add potatoes and cook for about 10 minutes or until tender. Remove with a slotted spoon and drain well. Quarter potatoes and add to bowl. Stir in basil.
3. In a small bowl, whisk together the remaining oil, vinegar, sun-dried tomatoes, garlic, mustard and salt. Toss with vegetables to coat.

Tips:

If you are looking to use up leftover chicken or meat add it to the salad, it makes for a much heartier salad.

1. This delightful recipe is from “Best of Bridge Everyday Celebrations’,” a cookbook that transforms everyday moments into unforgettable culinary experiences.

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