Image
main content start
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.
4servings
½ cup
Print Recipe >
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.
- 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 105
-
Total Fat
7g
- Saturated Fat 1g
- Sodium 5mg
-
Total Carbohydrate
10g
- Dietary Fiber 2g
- Total Sugars 2g
- Protein 2g
Ingredients
Freshly ground pepper, to taste
1
salt, to taste
1
fresh basil leaves (torn)
10
fresh baby dill (finely chopped (about 4 Tbsps.))
1 bunch
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
Reviews & Ratings