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How to Make Corn, Tomato, Pea and Dill Salad
Get ready for summer with this crisp and colorful salad. Serve it alongside roasted turkey or grilled fish for a well-balanced and satisfying meal.
10 min prep time
5 min cook time
4servings
½ cup
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Step-By-Step Instructions:
-
Place peas in a saucepan, and cover with water. Bring to a boil over high heat, and cook for 5 minutes or until tender. Drain. Rinse with cold water.
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Combine peas, corn, tomatoes, olive oil, dill, basil, salt, and pepper in a large bowl. Toss well to combine. Serve at room temperature.
Nutrition facts
4 Servings
-
Serving Size
½ cup
- Amount per serving Calories 130
- % Daily value*
-
Total Fat
7g
9%
- Saturated Fat 1g 5%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 200mg 9%
-
Total Carbohydrate
15g
5%
- Dietary Fiber 3g 11%
- Total Sugars 4g
- Added Sugars 0g 0%
- Protein 2g
- Potassium 320mg 7%
Ingredients
Freshly ground pepper, to taste
1 tsp
salt, to taste
1/2 tsp
fresh basil leaves (torn)
10
fresh baby dill (finely chopped (about 4 Tbsps.))
1
cherry tomatoes (cut in half)
1/2 cup
sugar snap peas or English peas
1 cup
Extra Virgin Olive Oil
2 tbsp
frozen corn (thawed)
1 cup
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