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Corn and Pea Medley Recipe

Our home economists sized this fresh tasting side dish so it's perfect for a pair. Complete with a buttery dill sauce, it makes an ideal dinner accompaniment to nearly any main course.

This recipe is:

Quick

Diabetic Friendly

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Corn and Pea Medley Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

1-1/2 cups fresh or frozen sugar snap peas
1/3 cup frozen corn
1 to 2 tablespoons chopped onion
2 teaspoons butter
3/4 teaspoon lemon juice
1/4 to 1/2 teaspoon dill weed
Pepper to taste

Directions

In a small saucepan, place 1 in. of water. Add peas and corn. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until peas are crisp-tender. Meanwhile, in another saucepan, saute onion in butter until tender. Stir in the lemon juice, dill and pepper. Drain peas and corn; add the onion mixture and stir to coat. Yield: 2 servings.

Nutritional Analysis: One cup (prepared with reduced-fat butter) equals 87 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 33 mg sodium, 12 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

Originally published as Corn and Pea Medley in Quick Cooking January/February 2005, p22