New This Month

Corn and Snap Pea Salad

This is a crunchy, minty accompaniment to a any main dish.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, July/August 2003


  • 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


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


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