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Fresh Corn and Tomato Salad
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|1/2 cup olive oil|
|1/4 cup Dijon mustard|
|2 tsp. fresh lemon juice|
|2 tsp. hot sauce|
|1/4 tsp. garlic, minced|
|to taste salt|
|to taste black pepper, freshly ground|
|2 cup fresh sweet corn kernels (from 2 medium-size ears), blanched|
|2 Tbsp. fresh basil leaves, chopped|
|1/2 cup red onion, chopped|
|1 pint cherry tomatoes, halved|
|1/2 cup red bell pepper, chopped|
|1/2 cup yellow bell pepper, chopped|
|1 lb. fresh asparagus, cleaned and roasted until tender|
|2 Tbsp. green onions, chopped, green part only|
- In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, and garlic. Season with salt and pepper. Whisk to blend well.
- In a medium mixing bowl, combine the corn, basil, onion, tomatoes, and bell pepper. Add the dressing and toss to mix. Cover and chill for at least 2 hours before serving. Using 3 to 6 spears of asparagus, form a triangle in the center of each serving plate. Spoon the corn and tomato mixture in the center of each plate. Garnish with green onions.
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