CORN AND SNAP PEA SALAD

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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

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

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