Corn and Snap-Pea SaladThe complete recipe for Corn and Snap-Pea Salad on Yahoo Shine.
  • 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
servings:8
  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.
30 min30 min40 min

Corn and Snap-Pea Salad

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Ingredients

  • 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

Directions

  1. 1In 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. 2Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.

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