Sugar Snap Pea, Corn and Tomato Salsa

[Guest guest]

Sugar Snap Pea, Corn and Tomato Salsa

 

3 ears corn, husked and cleaned

30 sugar snap peas, cut crosswise into 1/2 inch pieces

2 large tomatoes, seeded and diced

1 small red onion, halved and thinly sliced

1 red bell pepper, cut into 1 1/2 inch matchstick-size strips

 

1/3 cup olive oil

1/4 cup red wine vinegar

1/4 cup fresh lime juice

1/4 cup fresh oregano chopped

1 tbsp. garlic, minced

1 tbsp. cumin, ground

1 tsp. chili powder

1/4 tsp. hot pepper sauce

 

Cook corn in a large pot of boiling salted water until crisp-tender (about 3

minutes). Drain and cool. Cut corn kernels from cob. Combine the corn kernels,

sugar snap peas, tomatoes, onion and red bell pepper in a large bowl.

(Vegetables can be prepared 8 hours ahead and refrigerated.)

Whisk the oil, vinegar, lime juice, oregano, garlic, cumin, chili powder and hot

pepper sauce in a medium bowl to blend. Drain any liquid from the vegetables.

Add dressing to vegetables and toss to coat. Let stand at room temperature one

hour before serving.

 

 

 

The best gets better. See why everyone is raving about the All-new Mail.