White Corn and Baby Pea Salad
Bright, refreshing, and bursting with flavor, this White Corn and Baby Pea Salad is the perfect combination of summer sweetness and zesty freshness. Featuring tender white corn, vibrant baby peas, and a medley of colorful veggies like red bell pepper and red onion, this salad is as visually stunning as it is delicious. Dressed with a tangy lime-honey vinaigrette and garnished with fresh parsley, every bite is a harmonious balance of crisp textures and citrusy notes. Optional crumbled feta adds a creamy, savory finish for those who love a touch of richness. Easy to prepare in under 20 minutes, this salad can be served chilled or at room temperature, making it an ideal side dish for picnics, barbecues, or any gathering. Keywords: white corn salad, baby peas, summer salad recipe, fresh vegetables, lime-honey vinaigrette, easy salad recipe.
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Recipe Information
Ingredients
- 4 ears (or cups if using frozen) white corn (fresh or frozen)
- 1.5 cups baby peas (fresh or frozen)
- 1 medium, diced red bell pepper
- 0.5 small, finely chopped red onion
- 0.5 cup, chopped fresh parsley
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 cup, crumbled feta cheese (optional)
Instructions
1. If using fresh white corn, shuck the ears and remove all silk. Bring a large pot of water to a boil and add the corn. Boil for 3-5 minutes, then transfer the ears to a bowl of ice water to cool. Once cooled, cut the kernels off the cob and set aside. If using frozen corn, thaw and set aside.
2. If using fresh baby peas, blanch them in boiling water for 1 minute, then transfer to a bowl of ice water to cool and retain their bright green color. Drain and set aside. If using frozen peas, thaw and set aside.
3. In a large mixing bowl, combine the white corn, baby peas, diced red bell pepper, chopped red onion, and fresh parsley.
4. In a small bowl, whisk together the olive oil, fresh lime juice, honey, salt, and black pepper to create the dressing.
5. Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
6. If desired, sprinkle crumbled feta cheese on top for extra flavor and creaminess.
7. Chill the salad in the refrigerator for 15-30 minutes to let the flavors meld, then serve cold or at room temperature. Enjoy!
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.9 g | 101% | |
| Saturated Fat | 26.5 g | 132% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 216.5 g | 79% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 79.8 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 3486 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
