Fresh Corn, Sugar Snap Pea & Tomato Salad from The New Kosher by Kim Kushner

Ingredients

• 1 handful of roughly chopped fresh cilantro
• Kosher salt and freshly ground pepper
• 2 cups (4 oz/125 g) sugar snap peas, trimmed and julienned
• 3 cups (18 oz/560 g) mixed cherry and grape tomatoes, halved
• 6 ears corn, husks and silk removed, boiled just until tender
• 2 tablespoons sugar
• 1 handful of roughly chopped fresh mint
• 3 tablespoons extra-virgin olive oil
• ¼ cup (2 fl oz/60 ml) red wine vinegar
• 1 tablespoon dried basil