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.
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- Servings
- 4 Servings
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- Serving size
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½ cup
Ingredients
Ingredients
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Freshly ground pepper, to taste
- 1
- 1
-
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salt, to taste
- 1
- 1
-
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fresh basil leaves (torn)
- 10
- 10
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fresh baby dill (finely chopped (about 4 Tbsps.))
- 1 bunch
- 1 bunch
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cherry tomatoes (cut in half)
- 1/2 cup
- 1/2 cup
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sugar snap peas or English peas
- 1 cup
- 1 cup
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Extra Virgin Olive Oil
- 2 tbsp
- 2 tbsp
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frozen corn (thawed)
- 1 cup
- 1 cup
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Directions
Directions
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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.