Corn and Snap Pea Salad with Blue Cheese Vinaigrette

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.

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Course Salads, Side Dish
Servings 4 -6 Servings
Cuisine Mediterranean, Mediterranean Diet
Diet Gluten Free, Vegetarian



  • 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:

  • 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


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. 


  • 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!


Salad inspired by Sara Foster.
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