White Corn and Baby Pea Salad |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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This salad is easy to prepare using frozen shoe peg corn and baby petite peas. The recipes comes from Better homes and gardens. Cook time is chill time.This is a no-cook recipe. Ingredients:
1 (16 ounce) package frozen white shoepeg corn, thawed |
1 (16 ounce) package frozen baby peas, thawed (petite) |
1 cup chopped peeled jicama |
2/3 cup chopped celery |
1/2 cup thinly sliced green onion |
1/4 cup chopped sweet red peppers or 1/4 cup orange sweet bell pepper |
1/2 cup seasoned rice vinegar |
2 tablespoons brown sugar |
1 tablespoon snipped fresh parsley |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 tablespoon snipped fresh mint |
Directions:
1. In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
2. For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
3. Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.
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