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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.

Nutritional Facts

Serving Size: ½ cup

  • Calories 105
  • Carbohydrate 10 g
  • Protein 2 g
  • Fat 7 g
  • Saturated Fat 1 g
  • Sugar 2 g
  • Dietary Fiber 2 g
  • Cholesterol 0 mg
  • Sodium 5 mg

This Recipe Serves 4

Ingredients

1 cup sugar snap peas or English peas
1 cup frozen corn, thawed
½ cup cherry tomatoes, cut in half
2 tablespoons extra-virgin olive oil
1 bunch fresh baby dill, finely chopped (about 4 tablespoons)
10 fresh basil leaves, torn
Salt, to taste
Freshly ground pepper, to taste

Instructions

  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.

From The Mediterranean Diabetes Cookbook by Amy Riolo

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