Corn and Field Pea Salad

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Quick Facts:

Serves 6


4 ears of corn (3 cups)
2 cups field peas
½ cup soft wheat berries
2 Roma tomatoes, chopped
12 sugar snap peas, sliced thinly on the diagonal
4 green onions, sliced on a diagonal
1 small red bell pepper, chopped
¼ cup Balsamo's Kitchen 7 salad dressing, or more, to taste
Salt and pepper, to taste


1. Remove the corn from the cob and toast in a dry pan until tender, about 4 minutes.
2. Place the corn and cooled peas into a large bowl.
3. Cover the wheat berries with 2 cups of water and cook until tender (45 minutes to an hour). Add more water if necessary.
4. Add tomatoes, snap peas, green onions, red pepper and salad dressing to bowl. Add cooled wheat berries and season to taste.

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