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White Corn And Baby Pea Salad
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Frozen veggies never had it so good. Crunchy jicama and a bite from green onions turns some basic frozen vegetables into a healthy, bright tasting salad that'll hold its own as a side dish anywhere.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
ingredients
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.)
directions
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.
added by
nancy686
nutrition data
119 calories, 1 grams fat, 26 grams carbohydrates, 5 grams protein per serving. This recipe is low in fat.
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reviews & comments
December 4, 2014
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 JÃcama! Thank you.
October 4, 2013
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.
November 27, 2012
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!