Corn Pea Salad Recipes

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!

CORN AND BLACK-EYED PEA SALAD

Steps:

• In a large bowl, combine the black-eyed peas, pepper stir fry, corn, garlic, hot sauce, Cajun seasoning and honey mustard dressing. Stir to make sure everything is evenly coated. Cover and keep in the refrigerator until ready to serve.

SHOEPEG CORN AND BABY PEA SALAD

Steps:

• In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
• In a seperage jar or bowl, mix together dressing ingredients.
• Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
• While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
• Serve cold with a slotted spoon.
• Pour dressing.

CORN & PEA SALAD

Steps:

• dice all veggies, add to drained corn and peas.
• combine together oil, sweetner, and vinegar.
• combine all ingredients in large bowl, mix completely refrigerate and serve chilled!

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.

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.

CREAMY CORN OR PEA SALAD

Steps:

• Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving) toss to combine.
• Mix all the dressing ingredients together until well combined.
• Pour over the veggies; mix well to combine.
• Season with black pepper and more salt if needed.
• Cover and chill for a few hours to blend the flavors.
• Just before serving add in the chopped tomatoes.