Food


cornpeasalad

The key to this salad is making sure the corn is sweet enough to be eaten raw. All you have to do is sample a kernel to tell right away. To make a decent amount, I cut off the kernels from two husks (laying the corn on it’s side and cutting off the “lengths”) and a nice big bag full of shelling peas and two avocados. You could use any amount you have on hand, however. This isn’t so much about ratio, but more about whatever’s fresh. I tossed it with a dressing made of olive oil, the juice of a whole lime, a tsp or so each of honey and mustard, a generous sprinkling of salt and a turn of pepper.

 

You Might Also Like


Mom Cheat Sheet
Mimi's Easiest Potatoes
Easy Soup When You Have Nothing in the Fridge

Comments (2)

+ ADD YOURS

  1. wanted to let you know that I made this and just ADORED it! Lovely for summer.

Leave a Reply

Yor email address will not be published.
Required fields are marked *


Tags
Sign Up

Email Sign Up
We promise not to bug you -
it'll only be good stuff, pinky swear.