How to make it

  • In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
  • 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.
  • Note: Jicama is a large, tuberous root vegetable with pale brown, thin skin and crisp white meat. Jicama resembles a large, brown turnip. The skin peels off easily to reveal pure white, potatolike meat that has a clean, crisp bite and a mildly sweet flavor. It is peeled before using and is eaten raw or cooked.

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  • pintobean 11 years ago
    I will have to try this.I have seen these but never had one .
    Thanks, Bean
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