|
White Corn and Baby Pea Salad 1 pkg. (16 oz.) frozen white shoe peg whole kernel corn, thawed 1 pkg. (16 oz.) frozen baby peas, thawed 1 cup jicama, peeled and chopped 2/3 cup celery, finely diced 1/2 cup green onions, thinly sliced 1/4 cup red and/or orange sweet pepper, finely diced 1/2 cup seasoned rice vinegar 2 TB brown sugar 1 TB fresh parsley, chopped 1/2 tsp. salt 1/4 tsp. ground white pepper 1 TB fresh mint, chopped 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 over the corn mixture; toss gently to coat. Stir in mint. Cover and chill for 1 to 2 hours. Makes 10 servings. |
 |