Corn and Asparagus Salad

Skip the lettuce leaves and serve up a salad this Thanksgiving full of fall vegetables. This recipe is super easy and a fabulous alternative to the same old salad dish.

The corn and red onion give this dish its sweetness, while the addition of asparagus will offer that complimentary acidity and crunch.

Topped off with a fruity Dijon dressing this dish is packed with flavor.

Though we're happy to serve it as a stand alone salad, you could also offer it to guests with some pita chips and eat it as more of a dip, too.

Ingredients

2 cans kernel corn rinsed and drained
1 small red onion peeled and chopped
1 yellow orange bell pepper deseeded and chopped
1 clove garlic minced
salt and pepper to taste
2 bunches asparagus ends removed and chopped into 1 inch pieces
3 tablespoons Dijon mustard
1 tablespoons Apple Cider Vinegar
2 tablespoons  olive oil

Directions

Fill a large bowl with ice and cold water set aside. This will be used to blanch your asparagus after you cook it.

Fill large pot with water and bring to a boil. Put your chopped asparagus in the boiling water for 2 to 3 minutes or until blanched. Quickly remove and place directly into the ice water.

While that tempers, whisk together your dressing ingredients. Whisk the Dijon mustard, apple cider vinegar and olive oil until combined.

Toss your salad ingredients, including the asparagus (pat dry first), in a large bowl. Top with your dressing mixture and toss to combine evenly.