1 1/2 cup blue crab meat (I used leftover meat from steamed crabs)
3 ears' worth of grilled corn kernels
1 lb asparagus, grilled and cut into bite-sized pieces
1/2 small onion, diced
1/4 teaspoon ghost pepper flakes
3 tablespoon minced chives
2 1/2 tablespoons apple cider vinegar*
freshly ground black pepper
Place all ingredients in a medium bowl, toss to evenly distribute all ingredients. Serve immediately.
*I used the fancy Gingras Extra-Old Apple Cider Vinegar I bought a while back but regular apple cider vinegar would work too.
Notes: Ghost pepper is pretty intense. If you are a spice-phobe try subbing in 1 1/2 teaspoons of crushed red pepper flakes. I brushed the corn and asparagus in olive oil prior to grilling so no additional oil was needed in the finished dish. If using "dry" vegetables, drizzle some olive oil over the salad to help the spices adhere.