Best 11 Pea Corn Salad Recipes

Pea corn salad, a vibrant and refreshing dish, embodies the essence of summer. Its medley of sweet corn, tender peas, crisp vegetables, and tangy dressing offers a burst of flavors that will tantalize your taste buds. Whether you serve it as a side dish at your next barbecue or enjoy it as a light and healthy lunch, pea corn salad is guaranteed to be a hit. Its vibrant colors and textures make it a feast for the eyes, while its combination of fresh ingredients ensures that each bite is packed with flavor.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN BEAN, CORN AND PEA MARINATED SALAD

Green Bean, Corn and Pea Marinated Salad image

Make and share this Green Bean, Corn and Pea Marinated Salad recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Onions

Time P1D

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) can green beans
1 (16 ounce) can canned corn niblets
2 cups frozen peas (cooked only until firm-tender and cooled)
1 small green bell pepper, chopped
1 large red onion, sliced
1 cup sugar
3/4 cup white vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder (optional)

Steps:

Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
Remove from heat and pour over the veggies.
Refrigerate overnight.

Nutrition Facts : Calories 646.4, Fat 28.9, SaturatedFat 3.8, Sodium 748.5, Carbohydrate 94.3, Fiber 10.1, Sugar 60.4, Protein 9.3

CORN AND SNAP PEA SALAD

Corn and Snap Pea Salad image

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

Ingredients

Salt and pepper
2 1/2 cups fresh corn kernels, (from 3 ears)
4 cups trimmed snap peas (1 pound)
1/2 cup grated Parmesan cheese
1/3 cup loosely packed fresh mint, thinly sliced
1/4 cup thinly sliced scallions
2 1/2 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar

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

CORN AND BLACK-EYED PEA SALAD

Corn and Black-Eyed Pea Salad image

Provided by Sandra Lee

Time 5m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 (15-ounce) can black-eyed peas, rinsed and drained
1(16-ounce) bag frozen pepper stir fry, thawed and chopped (recommended: Bird's Eye)
2 cups frozen corn kernels, thawed
1 tablespoon minced garlic
1 tablespoon hot sauce
1 tablespoon Cajun seasoning
1/3 cup honey mustard dressing

Steps:

In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.

WHITE CORN AND BABY PEA SALAD

White Corn and Baby Pea Salad image

This salad is easy to prepare using frozen shoe peg corn and baby petite peas. The recipes comes from Better homes and gardens. Cook time is chill time.This is a no-cook recipe.

Provided by Barb G.

Categories Corn

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

1 (16 ounce) package frozen white shoepeg corn, thawed
1 (16 ounce) package frozen baby peas, thawed (petite)
1 cup chopped peeled jicama
2/3 cup chopped celery
1/2 cup thinly sliced green onion
1/4 cup chopped sweet red peppers or 1/4 cup orange sweet bell pepper
1/2 cup seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon snipped of fresh mint

Steps:

In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.

PEA CORN SALAD

Pea Corn Salad image

A friend's father passed away and I was asked to attend the funeral remembrance with a dish. I thought this up on the spur of the moment and it was such a hit that I had to give out over 2 dozen recipe copies. It was gone in a jiff also. I truly didn't expect that response to it, but it is very good.

Provided by L.G. Estes

Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (15 ounce) can peas, drained
1 (15.25 ounce) can whole kernel corn, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 hard-cooked egg, coarsely chopped - or more to taste
⅓ cup chopped onion, or more to taste
⅓ cup mayonnaise, or more to taste
¼ cup sour cream, or more to taste
2 tablespoons chopped pickled pimento peppers
1 pinch salt and ground black pepper to taste

Steps:

Mix peas, corn, and mushrooms together in a large salad bowl. Fold in hard-cooked egg, onion, mayonnaise, sour cream, and pimento peppers. Season with salt and black pepper.

Nutrition Facts : Calories 225.4 calories, Carbohydrate 23.2 g, Cholesterol 44.2 mg, Fat 13.5 g, Fiber 4.2 g, Protein 6.2 g, SaturatedFat 3.1 g, Sodium 518.1 mg, Sugar 5.7 g

GRILLED SHRIMP, CORN AND SNAP PEA SALAD WITH FETA

Grilled Shrimp, Corn and Snap Pea Salad with Feta image

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

4 ears sweet corn, shucked
1 1/2 pounds (26/30 count) shrimp, peeled and deveined
1 large lemon, zested and juiced
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
3 tablespoons finely chopped mint, plus whole leaves for garnish
4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
3 large scallions, thinly sliced
Extra-virgin olive oil, for drizzling
3-ounce block feta, crumbled into medium chunks

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.

GREEN BEANS, CORN, AND PEA SALAD

GREEN BEANS, CORN, AND PEA SALAD image

Categories Bean Side No-Cook Picnic

Yield 8 Cups

Number Of Ingredients 9

Ingredients

1/2 c. white wine vinegar
1/4 c. Sugar
1/4 c. vegetable oil
1/4 tsp. salt
1/4 tsp. pepper
1 chopped red pepper
16 oz frozen white corn, thawed
16 oz frozen french cut green beans, thawed
16 oz frozen small baby green peas, thawed

Steps:

Whisk together first 5 ingredients in a large bowl. Add remaining ingredients, toss to coat. Cover and chill at least two hours or up to 8 hours. Stir before serving.

BARBECUED RIBS WITH CORN AND BLACK-EYED-PEA SALAD

Barbecued Ribs with Corn and Black-Eyed-Pea Salad image

Categories Bean Vegetable Quick & Easy High Fiber Pork Rib Corn Summer Grill/Barbecue Jalapeño Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

2 cups purchased fresh tomato salsa
1 cup corn kernels, cooked
1 cup well-drained canned black-eyed peas
1 small green bell pepper, chopped
1/4 cup chopped fresh cilantro
1 small jalapeño chili, seeded and finely chopped (about 2 tablespoons)
4 pounds purchased fully cooked baby back pork ribs with barbecue sauce

Steps:

Combine salsa, corn, black-eyed peas, bell pepper, cilantro, and jalapeño in medium bowl. Season to taste with salt and pepper.
Prepare barbecue (medium-high heat). Grill ribs until heated through, about 10 minutes. Cut racks into 4-rib sections or cut into individual ribs. Serve with corn and black-eyed-pea salad.

CORN AND PEA SALAD

Corn And Pea Salad image

I found this recipe in a church recipe book several years ago,my family really like it, it is easy to make and I get requests to bring it to church dinners with requests for the recipe.

Provided by annette buckner

Categories Vegetables

Time 15m

Number Of Ingredients 10

Ingredients

10 1/2oz. can(s) shoe-peg corn
8 1/2 can(s) english peas
1 c ea. celery & green pepper-chopped
1 c green onion-chopped
4oz. jar(s) pimento
1/4 c sugar
1/2 tsp salt
1/3 c white vinegar
1/3 c vegetable oil
1 pkg dry italian dressing mix

Steps:

1. Mix together the first 6 ingredients.Heat together sugar,salt,vinegar & oil just until sugar dissolves. Pour over vegetable mixture. Sprinkle on a little Italian dry salad mix or bottled Italian Salad Dressing, stir altogether.
2. Best to chill over night before serving.

SOUTHWESTERN CORN & BLACK EYED PEA SALAD RECIPE - (4.6/5)

Southwestern Corn & Black Eyed Pea Salad Recipe - (4.6/5) image

Provided by rmulleni

Number Of Ingredients 13

Ingredients

DRESSING:
1 tablespoon sugar
3 tablespoons fresh cilantro, chopped
3 tablespoons lime juice
2 tablespoons oil
1/4 teaspoon salt
1/8 to 1/4 teaspoon hot pepper sauce
SALAD:
1/3 cup red pepper, chopped
1/4 cup green onions, sliced
1 stalk celery, chopped
1 can (15-ounce) black-eyed peas, rinsed
1 can (11-ounce) whole corn, drained

Steps:

In a large bowl, stir together all dressing ingredients. Add all salad ingredients; toss to coat. Cover; refrigerate at least 3 hours.

CORN & PEA SALAD

Corn & Pea Salad image

This great recipe is from my late little sister Peggy. When she brought this to one of our family get togethers I thought this is not what I want to eat, but oh was I mistaken, this salad is one of the best recipes I now have. We really enjoy this one and I hope you will too.

Provided by Jean Romero

Categories Other Salads

Time 15m

Number Of Ingredients 9

Ingredients

16 oz peas, frozen
16 oz white corn, frozen
5 oz water chestnuts, sliced & drained
15 oz whole baby corn
1 medium red pepper, chopped
1/2 medium sweet onion, chopped
1/2 lb salad shrimp, rinsed & drained
1 c mayonnaise
1 medium lime juice & zeste

Steps:

1. After draining and chopping the ingredients that need it, place everything in a bowl and mix well. Chill and Enjoy

Tips:

If you don't have fresh peas, you can use frozen peas. Just thaw them before using.
If you don't have fresh corn, you can use canned or frozen corn. Just drain the corn before using.
You can add other vegetables to this salad, such as chopped cucumber, bell pepper, or tomatoes.
For a more flavorful salad, use a homemade vinaigrette dressing. You can find a recipe for a simple vinaigrette dressing online.
This salad is best served chilled. You can make it ahead of time and store it in the refrigerator for up to 3 days.

Conclusion:

Pea and corn salad is a refreshing and flavorful side dish that is perfect for summer gatherings. It is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and delicious side dish, give this pea and corn salad a try. You won't be disappointed!