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Jicama, Corn & Green Pea Salad




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Peak of the Market, Winnipeg, MB Canada




List of Ingredients




16 oz (500 g) corn kernels
16 oz (500 g) baby peas
1 cup (250 ml) jicama, chopped & peeled
2/3 cup (150 ml) celery, sliced
1/2 cup (125 ml) spring (green) onion, thinly sliced
1/4 cup (50 ml) red or orange pepper, chopped
1/2 cup (125 ml) rice vinegar
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) fresh parsley, snipped
- salt & pepper to taste -
1 tbsp (15 ml) fresh mint, snipped


Recipe



In a large bowl, combine corn, peas, jicama, celery, green onions and peppers.

In a small jar with lid, combine vinegar, brown sugar, parsley, salt and pepper. Cover and shake well. Pour dressing over vegetable mixture. Toss to coat.

Stir in mint. Cover and chill for 1 to 2 hours.

Makes 10 servings