Fresh Corn, Sugar Snap Pea, and Tomato Salad

Kim Kushner Recipe By
  • Cook & Prep: 10 m
  • Serving: 6
  • No Allergens

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 (11)

Main ingredients

Start Cooking

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.

Note:

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).
Look for Kim's new kosher cookbook, coming out soon from Weldon Owen. Check her Instagram for updates!

 

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