Corn, Tomato, Pea and Dill Salad

Corn, Tomato, Pea and Dill Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary

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.

  • Servings
    4 Servings
  • Serving size
    ½ cup
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    ½ cup
  • Amount per serving Calories 105

  • Total Fat 7g
    • Saturated Fat 1g
  • Cholesterol 0mg
  • Sodium 5mg
  • Total Carbohydrate 10g
    • Dietary Fiber 2g
    • Total Sugars 2g
  • Protein 2g
Ingredients

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
Directions

Directions

  1. 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.

  2. Combine peas, corn, tomatoes, olive oil, dill, basil, salt, and pepper in a large bowl. Toss well to combine. Serve at room temperature.

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