Go Back
Fresh Corn off the cob, snap peas, and blackberries over mixed greens in a white bowl on a dark wood table

Fresh Corn, Snap Pea, and Blackberry Salad

Fresh Corn, Snap Pea, and Blackberry Salad is a colorful summer salad with crisp vegetables, juicy blackberries, and a lemon vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 1

Ingredients
  

For the Salad

  • 2 cups mixed spring greens
  • 1/4 cup snap peas 1/8 inch bias cut
  • 1/4 cup corn cooked and cut fresh off the cob
  • 1/4 cup blackberries halved length-wise

For the Dressing

  • 1 tablespoon lemon juice
  • 1 teaspoon mustard Dijon
  • 2 tablespoons olive oil

Instructions
 

For the Salad

  • Trim the ends of the snap peas and remove the tough string, if applicable. Next, julienne slice the snap peas on a bias in 1/8 inch slices.
  • Boil corn in salted water for 3 to 5 minutes and cut corn off the cob.
  • Slice blackberries in half lengthwise.
  • Make the lemon vinaigrette (see below).
  • Layer mixed greens, peas, and blackberries in a bowl and toss with lemon vinaigrette. Or, for a composed salad, toss the greens with the lemon vinaigrette and arrange the corn, snap peas and berries on top.

For the Lemon Vinaigrette

  • Place 1 tablespoon of lemon juice, 1 teaspoon of Dijon mustard, and 2 tablespoons of extra virgin olive oil in a small jar and shake.

Notes

Making this salad for a large crowd is incredibly simple and it's always well received at gatherings because of it's unique ingredients. I don't scale it perfectly to the "individual" formula above. Instead, I purchase:
  • 2 lbs of mixed greens (2 of the largest bins at the store)
  • 6 ears of corn
  • 3 half pints of blackberries
  • 2 pints of snap peas
  • 1/3 quart mason jar of lemon vinaigrette