Roasted Corn and Snap Pea Salad Recipe

Servings: 2-4

Ingredients:

• 4 ears of corn, kernels removed
• 16 oz snap peas
• 1/4 cup plus 1 tablespoon olive oil
• 1/8 cup champagne vinegar (or substitute with your preferred vinegar)
• Juice of 1 to 1 1/2 lemons
• 1 teaspoon lemon zest
• 1 garlic clove, minced
• Salt, to taste
• Optional: 2 teaspoons fresh dill

Instructions:

1. Prepare the Vegetables:
   • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the corn kernels and cook until they are lightly roasted and begin to pop, about 3 to 5 minutes.
2. Combine the Salad:
   • While the corn is roasting, trim and chop the snap peas. Place them in a large bowl.
   • Add the roasted corn to the bowl along with the lemon zest, lemon juice, remaining olive oil, champagne vinegar, and salt. Toss everything together until well mixed.
3. Finish and Serve:
   • If desired, sprinkle fresh dill over the salad before serving. Adjust the seasoning with additional vinegar or salt to taste.

Enjoy this vibrant and tangy Roasted Corn and Snap Pea Salad as a refreshing side dish for any meal. Perfect for those looking for a light yet flavorful option!