Food & Entertaining - Garden to Table

Baby lettuce and snow pea salad

Enjoy a crisp and crunchy fresh spring salad straight from the garden.

recipe-snow-pea-salad-plate.jpg
Directions

1 Cut the cobs of corn in half and place in a large pot.

2 Fill the pot with enough water to cover the corn and bring to a boil over high heat.

3 Cook for 5 to 7 minutes past the boiling point, or until the kernels are tender when pierced with a fork; do not overcook.

4
Remove the corn from the water with tongs and dunk in a cold water bath to cool.

5 Stand the ears of corn on end and cut straight down using a sharp knife to remove the kernels.

6 Combine the corn kernels, snow peas, tomatoes and black beans in a large bowl, stirring gently to mix.

7 Place the lettuce leaves on a large platter and spoon the vegetable mixture over top.

8 In a medium bowl, whisk together the lime juice through salt to make the vinaigrette; pour over the salad and toss gently to coat.

9 Top with the sliced avocado and freshly ground black pepper.

Serves 4

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