Best 2 Corn And Snap Pea Salad Recipes
Corn and snap pea salad is a classic summer side dish that is both refreshing and delicious. With its vibrant colors and crisp textures, this salad is sure to be a hit at any gathering. It is also incredibly easy to make, requiring just a few simple ingredients and a few minutes of your time. Whether you're looking for a light and healthy lunch option or a flavorful addition to your next barbecue, corn and snap pea salad is the perfect choice. So grab your ingredients and let's get started!
Here are our top 2 tried and tested recipes!
CORN AND SNAP PEA SALAD
This is a crunchy, minty accompaniment to a any main dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 40m
Number Of Ingredients 8
Steps:
- In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
- Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.
Nutrition Facts : Calories 134 g, Fat 7 g, Protein 6 g
GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA
Provided by Megan Mitchell
Categories main-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
- Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
- Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
- Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
- Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.
Tips:
- For the freshest taste, use young corn and snap peas that are still in season.
- If you don't have fresh herbs on hand, you can use dried herbs instead. Just be sure to use half the amount, as dried herbs are more concentrated.
- Feel free to add other vegetables to this salad, such as sliced radishes, cucumber, or bell pepper.
- If you're making this salad ahead of time, wait to add the dressing until just before serving. This will help to prevent the salad from getting watery.
- This salad is a great side dish for grilled chicken, fish, or steak.
Conclusion:
This corn and snap pea salad is a light and refreshing side dish that's perfect for summer gatherings. It's made with fresh corn, snap peas, red onion, cilantro, and a tangy vinaigrette dressing. The salad is easy to make and can be prepared in advance, making it a great option for busy weeknights. So next time you're looking for a healthy and delicious salad to serve at your next party or potluck, give this corn and snap pea salad a try.
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