The Raw Truth

Corn, Carrot, and Pea Salad

This salad evolved from a cooked dish using frozen corn, carrots, and peas that I remember eating at summer camp. When I finally got around

to making it, I was amazed at how much better it was than the original. Machine-processed, frozen, thawed, and cooked vegetables just don’t

compare to their fresh, natural counterparts.

SERVES 2 TO 4

2 cups corn kernels (approximately 4 ears corn)

4 carrots, shredded

1 cup shelled fresh peas (approximately 1 pound peas in their pods)

1 small onion, diced and rinsed

Combine all of the ingredients in a salad bowl, toss, and serve.