2 1/2 cups fresh corn kernels (about 3 ears)
4 cups trimmed snap peas (1 pound)
1/2 cup Parmesan cheese, grated
1/3 cup mint, loosely packed
1/4 cup scallions, thinly sliced
2 1/2 tablespoons olive oil
1 1/2 tablespoons red-wine vinegar
freshly ground pepper
In a large pot of boiling water, cook corn and snap peas until crisp-tender, about 6 minutes. Drain vegetables; rinse under cold water and dry. Transfer to a large bowl.
Add Parmesan cheese, mint, scallions, olive oil, and red-wine vinegar. Season with salt and pepper.