White Corn and Baby Pea Salad
At a Glance
- Total
- 1 hr 20 min
- Servings
- 10.00 - serving(s)
Categories
- Salad
- Side Dish
- No-cook
- Easy
- No-Cook
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for White Corn and Baby Pea Salad brings together 1 (16 ounce) package frozen white shoepeg corn, thawed, 1 (16 ounce) package frozen baby peas, thawed (petite), 1 cup chopped peeled jicama in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 10 servings.
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Equipment
Large mixing bowl, screw-top jar
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 of fresh mint
Instructions
In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
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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