Asparagus and Corn Summer Salad | epicuricloud (Tina Verrelli)

Ingredients

• 2 ears corn on the cob*, cooked and cooled (1.5 cups)
• 1 bunch asparagus, blanched*
• 1 cup grape tomatoes, halved
• 1 tablespoon snipped chives
• 5 ounces queso fresco cheese*, crumbled
• 2 tablespoons olive oil
• 2 teaspoons balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper