Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

You can assemble this salad the day before you plan to serve it, but toss in dressing just before serving to keep Andrew Zimmern's salad as crisp as he intended.

Andrew Zimmern, Minneapolis, MN
Recipe by Cooking Light July 2016

Gallery

Credit: Christopher Testani; Styling: Thom Driver

Recipe Summary test

active:
25 mins
total:
45 mins
Yield:
Serves 15 (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add snap peas; cook 3 minutes. Drain and rinse snap peas under cold water.

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  • Preheat grill to high.

  • Soak corn in cold water 10 minutes; shake off excess water. Grill corn 20 minutes, turning frequently. Cool corn, in husks, 10 minutes. Shuck corn; discard husks and silk.

  • Cut kernels from corn; place in a large bowl. Add snap peas and onions.

  • Combine olive oil and remaining ingredients in a medium bowl. Add to corn mixture, tossing to coat.

Nutrition Facts

117 calories; fat 7g; saturated fat 1g; mono fat 4.8g; poly fat 0.9g; protein 3g; carbohydrates 13g; fiber 2g; iron 1mg; sodium 203mg; calcium 27mg; sugars 6g; added sugar 1g.
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