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.



Corn and Snap Pea Salad with Blue Cheese Vinaigrette

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  • Author: claire
  • Yield: 4-6 Servings 1x
  • Category: Salads




  • 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



Blue Cheese Vinaigrette: 

  1. 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. 


  1. 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.
  2. 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.
  3. Add the arugula and chives to the bowl and mix. 
  4. Finally toss with blue cheese vinaigrette, season to taste with salt and pepper.
  5. Garnish with a little blue cheese if desired! Enjoy!


Salad inspired by Sara Foster.

Keywords: Salads, Summer, Mediterranean diet, Quick & Easy, Mediterranean, Gluten-Free, Side Dish, Vegetarian

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