Recipe

White Corn With Baby Peas Salad Recipe

Add Step-by-Step Photos	Dariana / All my dishes 1 year, 2 months ago A delicious way to use some of your fresh garden veggies this summer. Prep:15m Cook:60m Servings:10	Dariana
	corn peas salad sides

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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

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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