Dilled Corn and Pea Salad
A great side salad for putting summer's bounty to delicious use.
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 ground black 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board