Corn, Tomato, Pea and Dill Salad

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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

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.
  3. Toss well to combine. Serve at room temperature.

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