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.