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CORN TOMATO AND SNOW PEAS SALAD
Serves 4
Ingredients:
-1 cup cherry tomatoes cut in half
-a scant 1/4 cup extra virgin olive oil
-½ cup corn kernels (fresh off the cob are sweeter, but frozen will work)
-½ cup snow peas cut in 1-inch lengths (or fresh peas from the garden)
-2 tablespoons thinly sliced basil (or cilantro)
-2 tablespoons fresh lemon juice
-2 teaspoon lemon zest
-1 teaspoon thinly sliced scallion (white part)
-1 teaspoon finely chopped Cubanelle pepper (or other mild fruity chile pepper; optional)
-3 dashes Tabasco or other hot sauce (more if you want spicy heat)
-¼ teaspoon salt; 1/8 teaspoon black pepper or to taste
See *Note
Preparation:
1. Bring a large pot of water to a boil. Blanch the corn for 2 minutes. Cool, then remove kernels from the cob.
2. Blanch the snow peas for 30 seconds. Drain and immediately rinse in cold water; drain and pat dry.
3. In a small bowl, combine kernels, tomato, snow peas, basil, lemon juice, Tabasco, and salt and pepper to taste, and toss lightly. Set aside for at least a half-hour for the flavors to meld.
*Note: Add a ½ cup of cooked orzo and 2-3 tablespoons of Feta cheese to make a more complete vegetarian meal.
*Note: add ½ a pound of medium size shrimp or lump crab meat to make a light meal.