Roasted Corn and Snap Peas Salad

Roasted Corn and Snap Peas Salad

Serves 2 to 4 

Ingredients:

• 4 Corn on the cobs
• 16 oz (one bag) of Snap Peas
• 1/4 Cup and 1 Tablespoon Olive Oil
• 1/8 Cup Champagne Vinegar (or your favorite vinegar)** May also add a little more to taste
• Lemon Juice from 1 to 1/2 Lemons
• 1 Teaspoon Lemon Zest
• 1 Garlic Clove Minced
• Salt to taste
• Optional; fresh dill (2 Teaspoons)

1. Cut all the corn off the cob carefully.
2. In a large pan add 1 tablespoon of olive oil over medium heat.
3. Add all corn to the pan and cook until lightly roasted and starting to pop (about 3 to 5 minutes).
4. Chop the snap peas and add to a large bowl.
5. Add corn in with the snap peas, lemon zest, lemon juice, olive oil, vinegar and salt. Mix well and enjoy 🙂
6. Optional; add fresh dill on top.