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.

This recipe is also linked to...

Delicious Dishes: Garden Delights
This Week's Cravings: Summer Vegetables
Everyday Sisters' Sharing Sundays: Green

1 comment:

Desi said...

I've got some snap peas at home to use up. This recipe would work great! Bacon and corn make all veggies better :) So glad I found your blog... I am your newest follower :)