This crunchy and flavorful salad is perfect side for a fourth of July barbecue or alfresco dinner. The fresh flavors of corn and snap peas blended with the tangy flavor of the blue cheese vinaigrette makes this salad such a winner.

Not only does it taste amazing but its also full of good-for-you nutrients like fiber, beta carotene and whole grains.

Corn and Snap Pea Salad with Blue Cheese Vinaigrette

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Course Salads, Side Dish

Servings 4 -6 Servings

Cuisine Mediterranean, Mediterranean Diet

Diet Gluten Free, Vegetarian

Ingredients

 

1x2x3x

Salad:

• 2 ears sweet corn cooked and kernels removed
• 1 pound sugar snap peas
• 4 cups arugula
• 2 tablespoons chives
• Salt and pepper to taste
• Garnish: Blue cheese crumbles

Blue Cheese Vinaigrette:

• ⅓ cup olive oil
• ¼ cup red wine vinegar
• 1 teaspoon garlic minced
• 2 tablespoons fresh chives chopped
• ¼ cup blue cheese crumbles
• Salt and pepper to taste

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Instructions

 

Blue Cheese Vinaigrette:

• Place the red wine vinegar, chives, and garlic in a small bowl, whisk in the olive oil. Stir in the crumbled blue cheese and season with salt and pepper. Set aside. You can make it in a mason jar as well. 

Salad:

• Place shucked corn in a small microwave safe dish, add a little water to the bottom of the dish, cover and microwave for 2-3 minutes on high. Remove, let cook and cut kernels off the corn and place in a medium bowl.
• While corn is cooking, bring a medium sized pot of water to boil. Once the water is boiling, place sugar snap peas in water for 1 minute.  Remove peas and place in a bowl  of ice-cold water until cool. About 1-2 minutes.  Drain and pat dry with paper towels. Place in a bowl with corn.
• Add the arugula and chives to the bowl and mix. 
• Finally toss with blue cheese vinaigrette, season to taste with salt and pepper.
• Garnish with a little blue cheese if desired! Enjoy!

Notes

Salad inspired by Sara Foster.

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