Delicious side salad to
welcome in the summer's bounty.
Dilled Corn
and Pea Salad
- 2 cups fresh corn kennels
(or frozen)
1 cup fresh pea pods
1 red bell pepper, cut into strips
2 teaspoons butter
2 teaspoons chopped fresh dill
Salt and pepper, to taste
- In a medium saucepan,
cook fresh corn in boiling water for 2 to 3 minutes; add pea
pods and red pepper strips; cook for 2 minutes more or until
peas are at a tender crisp. Drain and toss with butter, dill
and salt and pepper to taste. Can be served immediately or cover
and chill.
Serves 4.
Nutrition Facts
Calories 103 calories
Fat 3 grams
Recipe provided courtesy
of Pork: The Other White Meat.
