3 tablespoons sugar
1/2 teaspoon cinnamon
1/3 cup olive oil
1 1/4 cup pecan halves
2 tablespoons cider vinegar
2 tablespoons molasses
1 jalapeño Chile, seeded & minced
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 ~ 9 ounce package frozen sugar snap peas
1 ~ 11 ounce can super sweet yellow and white corn, drained
1 ~ 10 ounce package leafy blend salad greens
3 Italian plum tomatoes, chopped
1/2 cup chopped red bell pepper

Heat oven to 350°. In small bowl, combine sugar, cinnamon and 2 tablespoons of the oil; blend well. Add pecans; toss to coat well. Spread on a ungreased cookie sheet. Bake at 350° for 10 minutes or until toasted, stirring occasionally. Cool until completely cooled.
Meanwhile, in small bowl, combine remaining oil, vinegar, molasses, Chile, salt and pepper; blend well. Set aside.
In medium saucepan, bring 1 cup water to a boil over medium ~ high heat. Add sugar snap peas; cook 3 minutes. Drain. Rinse with cold water to cool; drain well and dry on a paper towel.
In large bowl, combine cooked sugar snap peas, corn, salad greens, tomatoes and bell pepper. Add oil mixture; toss to coat. Spoon salad mixture onto individual plates. Top with pecans. 6 servings.