Fresh Corn Sugar Snap-pea & Tomato Salad


Cheryl Wilms



  • 6 ears corn, husks and silk removed, boiled just until tender
  • 2 cups sugar snap peas, trimmed and julienned
  • 3 cups mixed cherry and grape tomatoes, halved
  • 1 handful of roughly chopped fresh cilantro
  • 1 handful of roughly chopped fresh mint
  • ¼ cup red wine vinegar
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons sugar
  • 1 tablespoon dried basil
  • Kosher salt
  • Freshly ground pepper



1. Use a sharp knife to cut the kernels off the cobs. In a large bowl, combine the corn, snap peas, tomatoes, cilantro, mint, vinegar, oil, sugar, and basil.

2. Season with salt and pepper and toss to mix well.


Note: This salad can be made up to 5 hours in advance. Cover and store in the fridge.

Original recipe was taken from: https://www.joyofkosher.com/