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 proteinper serving. This recipe is low in fat.
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