Fresh Pea and Corn Salad
Shelled peas and fresh corn mingle with apple cider vinegar, sugar, and oil in this sweet and sour tossed salad. 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.

Yield: serves 6-8


  • 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


  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.