CORN AND PEAS SALAD RECIPE

INGREDIENTS:

• 1 cup corn kernels (fresh, canned, or frozen and thawed)
• 1 cup green peas (fresh or frozen and thawed)
• 1/2 red bell pepper, diced
• 1/2 green bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro or parsley, chopped
• Juice of 1 lime (about 2 tablespoons)
• 2 tablespoons olive oil
• 1 teaspoon honey (optional)
• Salt and pepper to taste

Servings:

• Makes approximately 4 servings

Nutritional Information (per serving):

• Calories: Approximately 150 kcal
• Protein: 4g
• Carbohydrates: 20g
• Fat: 7g
• Fiber: 4g
• Sugar: 6g
• Sodium: 150mg

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Method:

1.     Prepare the Vegetables:

o    If using fresh corn, cook it briefly in boiling water for about 3-4 minutes until tender. Drain and let it cool. If using frozen corn, thaw it according to package instructions.

o    Similarly, cook the green peas if using fresh, or thaw them if using frozen peas.

2.     Combine Vegetables:

o    In a large mixing bowl, combine the corn kernels, green peas, diced red bell pepper, diced green bell pepper, finely chopped red onion, and chopped cilantro or parsley.

3.     Prepare the Dressing:

o    In a small bowl, whisk together the lime juice, olive oil, honey (if using), salt, and pepper until well combined.

4.     Assemble the Salad:

o    Pour the dressing over the vegetables in the mixing bowl.

o    Gently toss everything together until the vegetables are evenly coated with the dressing.

5.     Chill and Serve:

o    Cover the bowl with plastic wrap or transfer the salad to a serving dish.

o    Refrigerate for at least 30 minutes to allow the flavors to meld together.

6.     Enjoy!

o    Serve the corn and peas salad chilled as a refreshing side dish or a light lunch. It pairs well with grilled chicken, fish, or as a topping for tacos and wraps.

Tips:

• Variations: Add diced avocado, cherry tomatoes, or cucumber for additional freshness and flavor.
• Make it Vegan: Skip the honey or replace it with a vegan sweetener like agave syrup.
• Storage: Store any leftover salad in an airtight container in the refrigerator for up to 2 days.