Corn, Tomato, Pea and Dill Salad

Corn, Tomato, Pea and Dill Salad
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
Gluten-Free Salads Sides Vegan Vegetarian Low Sodium Lower Carb Veggie Rich
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
Gluten-Free Salads Sides Vegan Vegetarian Low Sodium Lower Carb Veggie Rich
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 cups
  • sugar snap peas or English peas
    1 cups
  • extra virgin olive oil
    2 tbsp
  • frozen corn (thawed)
    1 cups
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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