Asparagus Corn Bean Salad

• 2 cups asparagus, chopped
• 1 cup corn, either cut fresh off the cob or frozen kernels will work well too

Quickly blanch the asparagus and corn in boiling water for two minutes. Drain and plunge into cold water to quickly chill them. Drain well.

• 1 15-oz can white beans, such as navy, drained and rinsed
• ½ cup fresh basil leaves, julienned
• 1 cup feta cheese, diced small

For the dressing, whisk together:

• Juice of 1 lemon
• ½ cup olive oil
• 1 tsp cumin
• 1 small can (about 4 oz) roasted green chilies
• Salt and pepper to taste

Toss the salad ingredients together with the dressing and serve