Wednesday, May 7, 2014

Roasted Pecan-Corn Salad

TOTAL TIME - 15 minutes
 (Makes 4 servings)

1/2 cup pecans, coarsely chopped
1 medium poblano pepper, coarsely chopped
1 cup fresh sugar snap peas, coarsely chopped
1 tablespoon canola oil
1 can corn (frozen works also)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
3 tablespoons honey


1.       Chop pecans, poblano pepper, and sugar snap peas.

2.       Preheat large sauté pan on medium 2–3 minutes.

3.       Place pecans in pan; cook and stir 1–2 minutes or until toasted.

4.       Place oil and corn in pan; cook 2–3 minutes or until warm.

5.       Stir in peppers, peas, salt, and pepper; cook 2 more minutes or until peppers are tender. Remove pan from heat. Stir in honey and pecans and serve warm.

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