INGREDIENTS:

  • 2 ½ cups Fresh corn kernels (3 ears)
  • 4 cups Sugar Snap Peas trimmed
  • ½ cup Grated Parmesan cheese
  • 1/3 cup Fresh mint loosely packed
  • ¼ cup Scallions, thinly sliced
  • 2½ tablespoons Olive oil
  • 1½ tablespoons Red wine vinegar
  • Salt & pepper

DIRECTIONS:
In large pot of boiling salted water, add corn and sugar snaps. Cook until crisp tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl. Add cheese, mint, scallions, oil, vinegar, salt and pepper. Corn & Sugar Snap Salad