Corn and Sugar Snap Pea SaladCorn and Sugar Snap Pea Salad

2 ½ cups        Fresh corn kernels (3 ears)
4 cups            Sugar Snap Peas trimmed
½ cup            Grated Parmesan cheese
1/3 cup            Fresh mint loosely packed
¼ cup            Scallions, thinly sliced
2½ tablespoons    Olive oil
1½ tablespoons    Red wine vinegar
Salt & pepper

In large pot of boiling salted water, add corn and sugar snaps. Cook until crisp tender, about 6 minutes. Drain vegetables; rinse under cold water, and dry. Transfer to a large bowl. Add cheese, mint, scallions, oil, vinegar, salt and pepper. Corn & Sugar Snap Salad