This is one of my favorite summer salads. I love the colors, texture, simplicity and flavor, of course. You can absolutely grill the corn if you prefer that charred color and taste. I do that sometimes and it's fantastic. —Madona Giorgadze
peas (frozen or not)
lemon or lime juice
In This Recipe
Boil the water, season with salt generously, add corn and cook for 3-4 minutes. Add snow peas and peas, cook for a minute or two. We need to keep them crunchy and bright green.
Strain everything in a colander, let them cool down, cut the kernels off from the corn. Place all the ingredients in a mixing bowl, add lemon juice, shallots, dill, salt, pepper, olive oil, gently mix and move to the serving dish.