Vegan Corn and Snow Pea Salad
A great way to highlight fresh corn in a summer salad. Crisp snow peas, cabbage, and bell peppers meld nicely with the sweetness of corn kernels.
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Servings:
Ingredients
- 4 ounces snow peas
- 3 cups cooked fresh corn kernels about 4 medium ears
- 1 cup shredded white cabbage
- 1 medium red bell pepper cut into narrow 1-inch strips
- ⅓ cup green pimiento olives
- 2 scallions green parts only, thinly sliced
- ¼ cup vinaigrette homemade or store-bought, or as needed to moisten
- salt and freshly ground pepper to taste
Instructions
- Trim the snow peas and cut in half crosswise. Steam briefly, just until bright green, then rinse immediately under cool running water until cold and drain well.
- Combine the snow peas with all the remaining ingredients in a serving container and toss thoroughly.
- Cover and refrigerate for an hour or two before serving. Stir once or twice during that time to distribute the vinaigrette. Drain off any excess vinaigrette before serving.
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