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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.
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.
- 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
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 5mg
-
Total Carbohydrate
10g
- Dietary Fiber 2g
- Total Sugars 2g
- Added Sugars 0g
- Protein 2g
- Potassium 0mg
- Phosphorous 0mg
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
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