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White Corn and Baby Pea Salad
Ingredients
-
Salad:
116 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
-
Dressing:
1/2cup 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. Salad: In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
2. 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
(White Corn and Baby Pea Salad)
- Servings Per Recipe 10,
- Calories 103,
- Protein (gm) 4,
- Carbohydrate (gm) 20,
- Dietary Fiber, total (gm) 5,
- Vitamin A (RE) 62,
- Vitamin C (mg) 18,
- Sodium (mg) 193,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This salad is wonderful. I could eat the entire recipe by myself in one sitting!!
8/30/2010 04:26:22 PM Report Abuse