Summer Beet & Corn Salad

Description:

A vibrant blend of seasonal produce along with Jake & Amos Pickled Sweet Baby Beets adds a refreshing taste of summer to every bite.

Ingredients:

2 cups of Jake & Amos Pickled Sweet Baby Beets

3 ears fresh corn, cut off cob

1 bunch of skinny asparagus spears, ends trimmed and cut into 2" pieces

2 green onions, sliced

3 fresh basil leaves, chopped

kosher salt & pepper

vegetable oil

Dressing:

3 tablespoons white balsamic vinegar

1 tablespoon honey

3 tablespoons of good olive oil

Pinch cayenne pepper

Directions:

1. In a 12 inch heavy skillet, heat some vegetable oil on high heat and lay your corn and asparagus pieces in the skillet with a splash of water. Season with salt and pepper

2. Cook for 8-10 minutes or until the asparagus is tender. Remove from heat and let cool.

3. In a large bowl, combine the rest of the ingredients – oil, honey, vinegar and seasonings except, the beets.

4. Add to cooked corn mixture.

5. Last, fold in the Jake & Amos Pickled Sweet Baby Beets.

Serve as is or top with grilled seafood or chicken for an extraordinary light meal!

Recipe inspired by staceysnacksonline.