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Dilled Corn and Peas

Celebrate the harvest seasons with this striking combination of crisp colorful vegetables. Seasoned with dill, butter, salt and pepper, it's an easy but impressive addition to any meal. —Marlene Muckenhirn, Delano, Minnesota
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    8 servings

Ingredients

  • 2-1/2 cups fresh or frozen sugar snap peas
  • 2 cups fresh or frozen corn
  • 1 small sweet red pepper, julienned
  • 1/4 cup water
  • 1 tablespoon butter
  • 1 teaspoon minced fresh dill or 1/4 teaspoon dill weed
  • 1/8 teaspoon salt, optional
  • 1/8 teaspoon pepper

Directions

  • Place the peas, corn, red pepper and water in large saucepan; cover and cook over high heat for 2-4 minutes or until vegetables are crisp-tender; drain. Add the butter, dill, salt if desired and pepper; toss to coat.
Nutrition Facts
1/2 cup: 84 calories, 2g fat (0 saturated fat), 0 cholesterol, 20mg sodium, 16g carbohydrate (0 sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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