Fresh Corn, Sugar Snap Pea & Tomato Salad

Name: Fresh Corn, Sugar Snap Pea & Tomato Salad
Yield: Serves 6–8
Ingredients: 1 tablespoon dried basil; 2 cups (4 oz/125 g) sugar snap peas, trimmed and julienned; ¼ cup (2 fl oz/60 ml) red wine vinegar; 2 tablespoons sugar; Kosher salt and freshly ground pepper; 6 ears corn, husks and silk removed, boiled just until tender; 3 cups (18 oz/560 g) mixed cherry and grape tomatoes, halved; 1 handful of roughly chopped fresh mint; 1 handful of roughly chopped fresh cilantro; 3 tablespoons extra-virgin olive oil

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The New Kosher

By Kim Kushner

Published 2015

About

For this recipe, I boil ears of corn and then I cut the kernels off the cobs. It’s also a great summer salad to make with leftover ears of corn. I used to keep the corncobs in the fridge for my babies to teethe on—they loved it! The ingredients for the dressing go directly into the salad, making for a fast cleanup. Serve this salad as a side dish with grilled fish or meats. People always go crazy for it because the mix of ingredients is unusual.