Food & Entertaining - Garden to Table
Baby lettuce and snow pea salad
Enjoy a crisp and crunchy fresh spring salad straight from the garden.
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.
- Page 1: Ingredients
- Page 2: Directions