Pea and Corn Salad
When we lived in Columbia, MO we went to Don and Barbara’s very often. This is a salad she frequently served our small group. It was one of my favorites!
I’m not sure if this is the precise recipe she used, but it is pretty good!
Time: 20 minutes (then 2 hours to 2 weeks in the refrigerator)
Yield: 8 – ½ cup servings
Covered, microwave safe bowl.
Ingredients:
2 cups Frozen Baby Peas
2 cups Frozen Tender White or Shoe Peg Corn
1 cup celery (diced small)
1 jar diced pimiento (drained)
1 med Poblano, (chopped small)
1 bunch green onion (chopped)
¾ cup cider vinegar
¾ cup sugar (or Xylitol)
½ cup light olive oil
3 clv garlic, chopped fine or grated
½ tsp kosher salt (or to taste)
½ tsp freshly ground pepper
Instructions:
Thaw peas under running water, thaw corn on the counter top. If I’m doing this a couple of days ahead, I have been known to skip this step and make it with veggies right out of the freezer. They thaw just fine in the refrigerator.
Put the vinegar, sugar, oil, garlic, salt and pepper into the microwave safe bowl. Microwave, stirring frequently until sugar dissolves. This is especially important if you are using Xylitol.
Add peas, corn, celery, pimento and poblano. Toss gently and refrigerate until chilled through or longer. It is best made a day or two before needed so the flavors can marry.
Some people use canned veggies for this salad. Don’t do it. They are mushy and don’t have as much flavor. Some people like green beans in this salad. If you want to do this, use fresh, chop them into ½ inch pieces, and blanch them for at least 5 minutes (you can do this in the microwave – just stir them often!!). I don’t recommend canned or frozen green beans for this dish.