Corn Salad with Green Peas and Radishes

There are salads with mayonnaise familiar to many. They are, of course, good, but let's leave them for the winter. And in the season of fresh vegetables, let's prepare a dish from this year's harvest. And, if desired, add more spicy greens to it.

Ingredients

• young corn (about 200 g of kernels) - 3 ears
• young peas - 1 glass
• radish - 8-10 pcs.
• green onions - 3-4 feathers
• basil - 1-2 sprigs
• mint - 1-2 branches
• extra virgin olive oil - 3 tbsp. l.
• lemon juice - 1 tsp.
• white wine vinegar - 1 tbsp l.
• sugar - 0.5 tsp.

Directions

1. Use a sharp knife to cut the grains off the corn cob, steam, 4–5 minutes, cool.
2. Chop the onion, mint leaves and basil.
3. Cut the radishes into thin slices, mix with onions, corn and peas in a large bowl.
4. Beat olive oil, vinegar, lemon juice, sugar, salt in a separate bowl until smooth. Add mint and basil. Season salad with this mixture and serve.