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White Corn and Baby Pea Salad

Rated :  Not yet rated
Prep: 15 minutes
Chill: 1 hour
 
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White Corn and Baby Pea Salad

Ingredients

  • 1  16-ounce package frozen white whole kernel corn (shoe peg), thawed
  • 1  16-ounce package frozen baby peas, thawed
  • 1  cup chopped, peeled jicama
  • 2/3  cup chopped celery
  • 1/2  cup thinly sliced green onions
  • 1/4  cup chopped red and/or orange sweet pepper
  • 1/2  cup seasoned rice vinegar
  • 2  tablespoons brown sugar
  • 1  tablespoon snipped fresh parsley
  • 1/2  teaspoon salt
  • 1/4  teaspoon ground white pepper
  • 1  tablespoon snipped fresh mint

Directions

1. In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.

2. For dressing, in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper. Cover and shake well. Pour over the corn mixture; toss gently to coat. Stir in mint. Cover and chill for 1 to 2 hours. Makes 10 to 12 servings.

Nutrition Facts

  • Calories 103,
  • Total Fat (g) 0,
  • Saturated Fat (g) 0,
  • Cholesterol (mg) 0,
  • Sodium (mg) 193,
  • Carbohydrate (g) 20,
  • Fiber (g) 5,
  • Protein (g) 4,
  • Vitamin A (DV%) 6,
  • Vitamin C (DV%) 30,
  • Calcium (DV%) 2,
  • Iron (DV%) 6,
  • Percent Daily Values are based on a 2,000 calorie diet

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