Grilled Summer Corn Salad


  • 3 ears corn, shucked
  • 1 bunch asparagus, stems removed
  • 1 red onion, sliced
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1 (6 oz.) can California Black Ripe Olives, halved
  • 1 ounce toasted pecans, coarsely chopped


  1. In a large mixing bowl, toss corn, asparagus and red onion with oil.
  2. Season with salt and pepper to taste and grill over medium-high heat, turning as necessary, until lightly scored and just tender. (The corn will take approximately 10 minutes, onion 5-7 minutes and asparagus 3-5 minutes depending on thickness.)
  3. Transfer grilled vegetables to a clean cutting board and allow to cool slightly.
  4. Cut corn off of cob and place back into mixing bowl.
  5. Cut asparagus into 2-inch pieces and quarter onion slices; then toss with corn.
  6. Mix in California Ripe Olives and top with pecans just before serving.
Nutritional Analysis Per Serving:

Calories 220, Fat 14g, Cholesterol 0mg, Sodium 610mg, Carbohydrate 21g, Protein 6g, Calories from fat 54%