Corn, Sugar Snap Pea and Bacon Salad
12 slices bacon — cut in 1/2″ dice
1 cup onion — finely chopped
1 1/2 pounds sugar snap peas
4 cups corn — (fresh or frozen & defrosted)
1 Tbsp Dijon mustard
1 Tbsp brown sugar
1 tsp lemon juice
1 Tbsp freshly ground black pepper
1/4 cup fresh chives — minced
In a large skillet, cook the bacon until it is crisp; remove to paper towels to drain.
Skim off all but 3 T. of fat, then saute the onion for 3 minutes, until it begins to soften, then add peas and saute for 3-4 more minutes, until the peas begin to turn bright green and glossy.
Add the corn, mustard, sugar, lemon juice and pepper and toss to combine. Cook for another 3-5 minutes until the corn is cooked through. (It can be made ahead to this point, cooled, covered and refrigerated – reheat in a skillet before serving.)
Serve the salad in a large serving bowl garnished with the reserved crumbled bacon and minced chives.
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