Fresh Pea and Corn Salad

Name: Fresh Pea and Corn Salad
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 ⁄ 2 cup apple cider vinegar; 1 ⁄ 2 cup sugar; 1 ⁄ 4 cup canola oil; Kosher salt and freshly ground black pepper, to taste; 2 cups fresh peas; 3 ears corn, husks and silks discarded, kernels sliced from cobs and reserved; 2 stalks celery, finely chopped; 1 green bell pepper, seeded and finely chopped; 1 medium yellow onion, finely chopped; 1 4-oz. jar diced pimientos, drained

Serves
serves 6-8

JAMES ROPER

Shelled peas and fresh corn are transformed into a sweet and sour tossed salad. This recipe first appeared in our August/September 2013 Heartland issue with the story Salad Social.

Ingredients

¹⁄₂ cup apple cider vinegar
¹⁄₂ cup sugar
¹⁄₄ cup canola oil
Kosher salt and freshly ground black pepper, to taste
2 cups fresh peas
3 ears corn, husks and silks discarded, kernels sliced from cobs and reserved
2 stalks celery, finely chopped
1 green bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
1 4-oz. jar diced pimientos, drained

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Instructions

Step 1

Whisk vinegar, sugar, oil, salt, and pepper in a large bowl; set aside. Bring a 2-qt. saucepan of salted water to a boil. Add peas and cook until bright green and tender, 1-2 minutes. Transfer peas to a bowl of ice water until chilled. Drain and add to bowl along with remaining ingredients; toss to combine. Let sit for 30 minutes before serving.