Corn, Tomato, Avocado, and Sugar Snap Pea Salad

I know I go on about loving salad a lot, but it’s true. I do. This particular salad is fantastic as a summer barbeque side-dish, or a side for any meal, really.

If you can get corn right from a farm (or a roadside farm stand) and combine it with a variety of fresh garden tomatoes, a creamy avocado, and zesty lime dressing, it’s like summer in a bowl. The sugar-snap peas for me, really scream summer. When I was growing up, my grandmother had a huge vegetable garden and no summer visit was complete without wandering through the garden, picking sugar-snap peas right off the vine and eating them then and there, still warm from the sun.

You can enjoy this right after mixing it up, or keep it in the fridge for a few hours. It will also keep nicely in the fridge for next-day leftovers.

Ingredients

  • 2 large ears of corn, husks and silk removed
  • 3 cups grape or cherry tomatoes, cut in half (I like to use a mixture, but use what’s available to you)
  • 1 avocado, cut in half, pit removed, peeled, and cut into cubes
  • 1/4 small red onion, peeled and thinly sliced
  • 2 green onions, trimmed and thinly sliced
  • 1 cup sugar snap peas, trimmed and cut into 2-3 pieces
  • 2 Tbsp. fresh cilantro, chopped
  • 3 Tbsp. fresh lime juice
  • 3 Tbsp. olive oil
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper

Bring a large pot of water to boil over high heat. Add the corn, reduce the heat to medium and simmer until the corn is tender, 5-8 minutes, depending on the size of the corn kernels. When they’re tender, transfer the corn to a cutting board and let cool.

Carefully cut the kernels off of the cobs and transfer them to a mixing bowl. Add the rest of the ingredients and mix everything together. Taste the salad to check for seasoning and adjust if necessary. Transfer to a serving bowl and enjoy, or cover and refrigerate until ready to serve!

2 comments

  1. Delicious. I made it with my freshly picked peas. It’s a great springtime recipe. It’s a keeper!

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