8largeasparagus, tough ends trimmed and cut into 4 equal pieces
1 (12 ounce) can corn kernels, drained
1⁄2cuporange pepper, finely chopped
8largecherry tomatoes, washed and halved
0.5 (2 1/4ounce) cansliced black olives
1largegreen onion, sliced
2largebasil leaves, chopped
1⁄8teaspoonsea salt, ground
1⁄4teaspoonblack pepper (to taste)
In a medium pot with a s teaming basket over high heat, boil water. Add asparagus and cook for 2 minutes. Transfer them in an ice bath for 1 minute. Drain and pat dry; set aside.
In a medium bowl, combine corn, orange peppers, tomatoes, black olives, green onion, basil, lemon zest, lemon juice, salt and black pepper; toss well. At this point, if desired, add salad dressing/vinaigrette and toss until well incorporated.
Add blanched asparagus and gently toss them inches Serve immediately otherwise place in the refrigerator until ready to serve.
Note: If wanted to cut on calories, this salad doesn’t need dressing or vinaigrette.