Grilled asparagus and summer corn salad

Ingredients:

8 cups of corn, fresh or frozen (I used a mix of grilled fresh corn and frozen)

3 pounds of asparagus, grilled and cut into 1” pieces

4 cups of mixed chopped tomatoes

2 red bell peppers, cut into 1/2” pieces

2 cans of whatever kind of beans you like (kidney, butter, cannellini)

For the dressing:

1/4 cup of fresh tarragon leaves, loosely packed

juice of 3 lemons

splash of apple cider vinegar

1/2 cup extra virgin olive oil

1 tbsp minced garlic

salt and pepper to taste

Combine all vegetable ingredients in a large mixing bowl.

Blend all dressing ingredients in a standard or immersion blender.

Toss, serve chilled