Snap Pea, Corn & Pepper Salad
For the Dressing:
1 tsp Dijon mustard
1 tsp honey
Juice of 1 lemon
1/4 cup canola oil
Salt and pepper to taste
Combine all of the ingredients in a bowl and whisk together.
For the Salad:
3/4 lb snap peas, snip the ends and wash
1 cup cut corn kernels
1 red pepper, diced into small pieces
Combine all of the ingredients and toss with the dressing.
Yield: 5 servings
*Recipe courtesy of Veggiecation.*