Best Corn And Snap Pea Salad Recipes

Corn and Snap Pea Salad image

Provided by Martha Stewart

Time 40m

Number Of Ingredients 8

Salt and pepper
2 1/2 cups fresh corn kernels, (from 3 ears)
4 cups trimmed snap peas (1 pound)
1/2 cup grated Parmesan cheese
1/3 cup loosely packed fresh mint, thinly sliced
1/4 cup thinly sliced scallions
2 1/2 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar

Steps:

In a large pot of boiling, salted water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl.
Add Parmesan, mint, scallions, oil, and vinegar; season with salt and pepper.

Nutrition Facts : Calories 134 g, Fat 7 g, Protein 6 g

Grilled Shrimp, Corn and Snap Pea Salad with Feta image

Provided by Megan Mitchell

Categories main-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 11

4 ears sweet corn, shucked
1 1/2 pounds (26/30 count) shrimp, peeled and deveined
1 large lemon, zested and juiced
Grapeseed oil, for drizzling
Kosher salt and freshly ground black pepper
8 ounces sugar snap peas, cut into 1/2-inch pieces on the bias
3 tablespoons finely chopped mint, plus whole leaves for garnish
4 to 5 medium radishes, sliced into 1/4-inch-thick half-moons
3 large scallions, thinly sliced
Extra-virgin olive oil, for drizzling
3-ounce block feta, crumbled into medium chunks

Steps:

Preheat the grill over medium-high heat to about 375 degrees F or preheat a large grill pan over medium heat. Clean the grill grates.
Grill the corn, flipping occasionally, until you see grill marks and the corn turns bright yellow, 8 to 10 minutes. Remove and let cool slightly.
Meanwhile, combine the shrimp with the lemon zest, a drizzle of grapeseed oil and a sprinkle each of salt and pepper in a medium bowl. Toss together. While the corn is cooling, grill the shrimp until you see grill marks and the shrimp is pink, 1 to 2 minutes per side.
Once the corn is cool enough to handle, cut the kernels off the cob and place into a large bowl; discard the cobs. Add the snap peas, chopped mint, radishes, almost all of the scallions (save the rest for garnish), the lemon juice, a drizzle of the olive oil and a sprinkle each of salt and pepper. Toss together and taste for seasoning. Add the feta and shrimp and toss to combine.
Serve in a large shallow dish and sprinkle with the reserved scallions and mint leaves. Serve at room temperature or slightly chilled.

Snap Pea, Corn, and Quinoa Salad image

Provided by jill6682

Categories < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup water
1/4 cup white balsamic vinegar
1/4 cup Dijon mustard
1 teaspoon salt
1/2 teaspoon pepper
2 dashes hot sauce
1/4 teaspoon honey
1/2 cup vegetable oil
1 cup basil, parsley, tarragon (use your favorite or what you have on hand) or 1 cup chives (use your favorite or what you have on hand)
1 dash salt
2 cups cooked quinoa
3/4 cup feta cheese, crumbled
2 cups snap peas, cleaned and sliced
1 (16 ounce) bag corn, thawed
1 dash pepper

Steps:

Make the dressing: Add water first, then oil, vinegar, mustard, hot sauce, and honey, followed by salt, pepper into a blender. Turn on blender and wait for dressing to fully emulsify. Turn off blender and refrigerate dressing or use immediately.
Thaw and drain any liquid from corn. Prepare quinoa according to package directions.
Julienne raw snap peas.
Add cooked quinoa, snap peas, corn, and chopped green herbs to a medium bowl.
Add half of the prepared dressing to the bowl to start and add more to taste. Stir well.
Once mixed gently fold in crumbled feta cheese. Garnish with additional herbs. Serve immediately or refrigerate for later.

Nutrition Facts : Calories 565.5, Fat 37.5, SaturatedFat 8, Cholesterol 25, Sodium 1123, Carbohydrate 49.8, Fiber 7.4, Sugar 8.4, Protein 13.9