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Corn and Snap-Pea Salad

  • prep: 30 mins
    total time: 40 mins
  • servings: 8


  • Salt and pepper
  • 2 1/2 cups fresh corn kernels, (from 3 ears)
  • 4 cups trimmed (1 pound) snap peas
  • 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


  1. Step 1

    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.

  2. Step 2

    Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.

Everyday Food, July/August 2003