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Recipe by Kim Kushner

Fresh Corn, Sugar Snap Pea, and Tomato Salad

Fresh Corn, Sugar Snap Pea, and Tomato Salad add or remove this to/from your favorites
Parve Parve
Easy Easy
6 Servings
Allergens

No Allergens specified

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.

Ingredients

Main ingredients

  • 6 ears corn, husks and silk removed, boiled just until tender

  • 2 cups (4 ounces/125 grams) sugar snap peas, trimmed and julienned

  • 3 cups (18 ounces/560 grams) mixed cherry and grape tomatoes, halved

  • 1 handful roughly chopped fresh cilantro

  • 1 handful roughly chopped fresh mint

  • 1/4 cup (2 fluid ounces/60 milliliters) Kedem Red Wine Vinegar

Directions

Prepare the Salad

1.

Use a large, sharp knife to cut the kernels off the cobs.

2.

In a bowl, combine the corn, snap peas, tomatoes, cilantro, mint, vinegar, oil, sugar, and basil.

3.

Season with salt and pepper and toss to mix well.

Notes:

This salad can be made up to 5 hours in advance. Cover and store in the fridge.

Acknowledgement

Reprinted from The New Kosher by Kim Kushner (Weldon Owen). Kim’s newest kosher cookbook is I Heart Kosher. Check her Instagram for more!

Fresh Corn, Sugar Snap Pea, and Tomato Salad

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