Corn and Snow Pea Salad

4 ounces snow peas
3 cups (about 4 medium ears) lightly cooked fresh corn kernels
1 cup shredded white cabbage
1 medium red bell pepper, cut into short narrow strips
1/4 cup sliced pitted black olives
1/4 cup vinaigrette dressing, store-bought or homemade, or as needed to moisten
Salt and freshly ground pepper to taste

Trim the snow peas and cut in half crosswise. Steam briefly, just until bright green, then rinse immediately under cool running water until cold and drain well. Combine the snow peas with all the remaining ingredients in a serving container and toss thoroughly.

Refrigerate, covered, for an hour or two before serving. Stir once or twice during the time to distribute the vinaigrette. Drain off any excess vinaigrette before serving.

Serves: 6