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White Corn And Baby Pea Salad

recipe at a glance
Rating: 5/5
3 reviews

ready in: 2-5 hrs
serves/makes:   8

recipe id: 113686
White Corn And Baby Pea Salad Recipe
photo by: CDKitchen Staff
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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.

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119 calories, 1 grams fat, 26 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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CDKitchen Reviewed

REVIEW: 5 star recipe rating

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!

Guest at

REVIEW: 4 star recipe rating
Don't usually try new recipes on special occasions, but needed something less rich so decided to serve as a side dish for Thanksgiving this year & my family especially enjoyed the crispy refreshing taste of the Jícama!

Thank you.

Registered Member at
Member since:
Jan 12, 2001

REVIEW: 5 star recipe rating
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.

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