Grilled Summer Corn Salad - California Ripe Olives
Grilled corn, asparagus, red onion, and California Black Ripe Olives topped with pecans—serves 4. Perfect summer salad from the California Olive Committee.
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Cooking tools:
- Grill
- Grill basket
- Tongs
- Mixing bowl
- Cutting board
- Chef's knife
- Measuring spoon
- Can opener
- Colander
- Serving bowl
Ingredients
- 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
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