Recipe

White Corn With Baby Peas Salad Recipe


White Corn With Baby Peas Salad Recipe
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A delicious way to use some of your fresh garden veggies this summer.

Dariana

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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
  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.
  3. 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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Comments


I will have to try this.I have seen these but never had one .
Thanks, Bean


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