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Dinner

Snap Pea, Corn & Pepper Salad

Ingredients

Dressing

1 tsp Dijon mustard
1 tsp honey
Juice of 1 lemon
1/4 cup canola oil
Salt and pepper to taste

Salad

3/4 lb snap peas, snip the ends and wash
2 ears of corn – steam for 5 minutes, cut off kernels -chill
1 cup of peppers, diced into small pieces
1/4 cup Pecans

Directions

For the dressing: Combine all of the ingredients in a bowl and whisk together.
For the salad: Combine all of the ingredients and toss with the dressing.

Corn, Lemons, Peas

Source: By Tiny Green Mom – revised and tested by Cindy Bevans

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