White Corn And Baby Pea Salad
recipe at a glance
5 stars - 2 reviews
ready in: 2-5 hrs
serves/makes: 8recipe id: 113686
1 package (16 ounce size) frozen white corn, thawed
1 package (16 ounce 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 serving
. This recipe is low in fat.
ratings & reviews
|Nov 27, 2012 Valerie's Review
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!
Oct 4, 2013 01michaeldogMember since: November 15, 2009
Very good and healthy. A nice salad that everyone likes. Doesn't keep long though so don't chill more than maybe 6 hours or the fresh herbs will sort of melt in it.