Description
Bright, fresh, and bursting with flavor, this Sugar Snap Pea and Corn Salad is the perfect side dish for summer gatherings. Packed with crisp sugar snap peas, sweet corn, and juicy cherry tomatoes, it’s a colorful addition to any meal. Tossed in a light lemon vinaigrette, this salad is not only delicious but also nutritious—making it an ideal choice for health-conscious eaters. Quick to prepare and easily customizable, it’s sure to become a go-to recipe all season long.
Ingredients
Scale
- 2 cups fresh sugar snap peas (trimmed and sliced)
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes (halved)
- 1/4 cup red onion (thinly sliced)
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
Instructions
- Rinse all vegetables under cool water. Trim sugar snap peas and slice them diagonally. Halve cherry tomatoes and thinly slice red onion.
- If using fresh corn, boil water in a pot, add corn cobs, cook for 5-7 minutes until tender, then cut off kernels after cooling slightly.
- In a large mixing bowl, combine sugar snap peas, corn kernels, cherry tomatoes, and red onion.
- In a small bowl or jar, whisk together olive oil and lemon juice; season with salt and pepper.
- Drizzle the dressing over the salad mixture and gently toss until evenly coated.
- Serve immediately or chill for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg