Snap Pea, Corn & Pepper Salad - Talley Farms Box

Ingredients

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