Pea And Corn Salad Recipes

GREEN BEAN, CORN AND PEA MARINATED SALAD

Steps:

• Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
• In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
• Remove from heat and pour over the veggies.
• Refrigerate overnight.

ROASTED CORN AND CHICKPEA SALAD

Steps:

• Preheat the oven to 400 degrees F.
• Combine the corn and chickpeas in a medium bowl. Add the coriander, 1 tablespoon of the oil, 1 teaspoon salt and a couple turns of pepper and mix well. Spread on a rimmed baking sheet and roast until lightly browned, about 30 minutes.
• Whisk together the vinegar and Dijon mustard in a small bowl. Slowly drizzle in the remaining 4 tablespoons oil. Add the corn mixture, tomatoes and scallions and toss to combine.

CORN AND SNAP PEA SALAD

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.

CORN AND PEA PASTA SALAD

Steps:

• Mix all ingredients in a salad bowl.
• Cover and chill for at least 1 hour.

CHRISSY TEIGEN APPROVES OF CAMERON DIAZ'S ROASTED-CORN-AND-PEA SALAD RECIPE: "I NEED MORE!"

Steps:

• In a small bowl, add some of the Champagne vinegar, olive oil, freshly squeezed orange juice, salt, and 1 teaspoon of freshly grated garlic. Whisk the ingredients together until thoroughly combined.
• Using a knife, remove all of the kernels from your ear of corn.
• Drizzle a tablespoon of olive oil in a skillet over medium heat. Add the corn and a pinch of kosher salt.
• Roast the corn for about five minutes, stirring constantly with a wooden spoon until all sides of the kernels are lightly toasted and slightly caramelized.
• Next, slice about five whole snap peas into rings and add them to a small bowl.
• Once the corn is fully roasted, add it to the bowl with the snap peas.
• Drizzle your preferred amount of vinaigrette over the peas and corn and use a spoon to combine.
• Top the salad with a generous sprinkle of feta cheese, and enjoy!

PEA CORN SALAD

Steps:

• Mix peas, corn, and mushrooms together in a large salad bowl. Fold in hard-cooked egg, onion, mayonnaise, sour cream, and pimento peppers. Season with salt and black pepper.