Fresh Pea and Corn Salad

  • Serves

    serves 6-8


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.


  • 12 cup apple cider vinegar
  • 12 cup sugar
  • 14 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


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.

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