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–+ servings
Corn, Sugar Snap, Tomato Salad

Fresh Corn, Sugar Snap Pea, and Tomato Salad

Prep Time 10 minutes
Total Time 10 minutes
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Servings

6 Servings

Ingredients

  • 6 ears corn husks and silk removed, boiled just until tender
  • 2 cups sugar snap peas trimmed and julienned
  • 3 cups mixed cherry and grape tomatoes halved
  • 1 handful of roughly chopped fresh cilantro
  • 1 handful of roughly chopped fresh mint
  • ¼ cup red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sugar
  • 1 tablespoon dried basil
  • Kosher salt
  • Freshly ground pepper

Instructions

  •  Use a sharp knife to cut the kernels off the cobs. In a large bowl, combine the corn, snap peas, tomatoes, cilantro, mint, vinegar, oil, sugar, and basil.
  • 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.
  • Recipe reprinted from The New Kosher by Kim Kushner.
  • Recipe published in JOY of KOSHER with Jamie Geller Summer 2015. SUBSCRIBE NOW!
  • Summer 2015 Cover.jpg
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