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
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Mujahid Ahsan
[email protected]This salad is a must-try for anyone who loves corn and snap peas.
Fozia Khaild
[email protected]This is one of my favorite summer salads. It's so light and refreshing.
Abduulah Bhatti
[email protected]I made this salad for a picnic and it was perfect. It held up well in the heat and didn't get soggy.
Lerato Richard
[email protected]I used frozen corn and snap peas in my salad and it turned out just as good as using fresh.
Ahtesham Gill
[email protected]I'm not a big fan of raw snap peas, so I blanched them before adding them to the salad.
Anarania Khan
[email protected]This salad is also great served warm.
Abir poddar
[email protected]I added some chopped red onion to my salad for an extra bit of flavor.
Gideon Fidelis
[email protected]This salad is a great way to use up leftover corn and snap peas.
Mulungi Sharon
[email protected]I made this salad for a potluck and it was a hit! Everyone loved it.
Lofer Khan
[email protected]The flavors in this salad are amazing! The sweetness of the corn and the snap peas pairs perfectly with the tangy dressing.
Raji Basirat
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner.
ranjitkumar Sah
[email protected]This corn and snap pea salad is a refreshing and delicious summer side dish. The dressing is light and flavorful, and the vegetables are crisp and crunchy. I would definitely make this salad again!