Fresh Sugar Snap Pea Salad with Radish, Corn, and Mint
Sweet, fresh peas are the star of this easy summer salad! Corn and mint highlight the light flavors in this healthy plant-based recipe. Radish adds a peppery kick. A farmer’s market delight!
To blanch the snap peas and shelled English peas: Heat a small pot of water to a boil. Add the snap peas and shelled English peas. Boil the peas 2-3 minutes, until tender but still bright green. While the peas cook, prepare an ice bath: place a cup of ice in a medium bowl and add enough cold water to cover. When the peas are done cooking, immediately drain and place in the ice bath. Let sit for 2 minutes. Then, remove from the ice bath and drain well. You can prepare the other salad ingredients during this time.
To prepare the other salad ingredients: Cut the corn kernels from the cob. Trim and thinly slice the radishes. Chop the mint.
To make the Fresh Snap Pea Salad with Radish, Corn, and Mint: In a medium bowl, combine the drained peas with the remaining ingredients. Season, to taste, with salt and pepper. Toss well. Enjoy!