Dinner Tonight: Amagansett Raw Corn, Tomato, and Snap Pea Salad

Name: Dinner Tonight: Amagansett Raw Corn, Tomato, and Snap Pea Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 3 Tbsps high-quality balsamic vinegar; 4 servings coarse sea salt, such as Maldon; 4 slices thick crusty bread, grilled or toasted; 8 ears fresh corn, stripped from the cob with a knife; 1 handful basil leaves, roughly chopped; 4 servings freshly cracked pepper; 1 medium red onion, diced; 946 milliliters sugar snap peas

You can never have too many main course recipes, so give Dinner Tonight: Amagansett Raw Corn, Tomato, and Snap Pea Salad a try. Watching your figure? This vegan recipe has 461 calories, 20g of protein, and 4g of fat per serving. This recipe serves 4. This recipe covers 35% of your daily requirements of vitamins and minerals. If you have sugar snap peas, onion, crusty bread, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Bring a pot of salted water to boil, and prepare an ice bath. Cook the sugar snap peas until bright green and still slightly crunchy, 1-2 minutes.

Ingredients you will need

Sugar Snap Peas

Water

Ice

Equipment you will use

Pot

Drain and transfer them to an ice bath to rapidly cool.

Ingredients you will need

Ice

Remove to a cutting board, dry, and remove the string along the pea pod, then cut into thirds.

Equipment you will use

Cutting Board

Toss the corn, tomatoes, onion, snap peas, and balsamic in a bowl. Season to taste with salt and pepper. Allow to sit for at least five minutes—and as long as a few hours—to let the flavors marry. Stir in the fresh basil and serve with grilled bread.

Ingredients you will need

Salt And Pepper