• 175 g (6 oz) sugar snap peas or mangetouts
  • salt and pepper
  • 175 g (6 oz) fresh or canned baby corn cobs
  • 400 g (14 oz) can pimientos
  • 1/2 quantity Lemon Dressing

Blanch the sugar snap peas or mangetouts in boiling salted water for 1 minute. Drain and refresh under cold running water; drain thoroughly.

Boil the fresh corn in boiling water for 2-3 minutes or until barely tender. Drain and refresh under cold running water. Simply drain canned corn.

Drain the pimientos, discard seeds, then cut into thick strips.

Toss the sugar snaps or mangetouts with the corn, pimientos and lemon dressing in a salad bowl. Serve at once, or within 2 hours.

Cal/Serv: 80