White Corn And Baby Pea Salad
recipe at a glance
5 stars - 1 review
ready in: 2-5 hrs
photo by: CDKitchen StaffClick image to view
1 package (16-oz. size) frozen white corn, thawed
1 package (16-oz. size) frozen baby peas, thawed
1 cup chopped peeled jicama
2/3 cup chopped celery
1/4 cup thinly sliced green or red bell pepper
1/2 cup chopped green onions
1/2 cup seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1 dash white pepper
1 tablespoon snipped fresh mint (opt.)
In a bowl combine corn, peas, jicama, celery, green pepper, and green onions.
In a jar mix together the rice vinegar, brown sugar, parsley, salt, and white pepper; shake well. Pour over salad; toss.
Cover and chill 2 hours. Add mint, if desired.
119 calories, 1 grams fat, 26 grams carbohydrates, 5 grams protein per servingrecipe id:
. This recipe is low in fat.
Adding lots of fresh ingredients is a great way to dress up frozen veggies. The rice vinegar dressing had perfectly balanced flavors. Loved the crunchy jicama!