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Mother's Day: White Corn & Baby & Baby Pea Salad

Source of Recipe

Better Homes & Gardens


List of 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



Recipe

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.

Nutritional Information
Nutritional facts per serving
calories: 103, total fat: 0g, saturated fat: 0g, cholesterol: 0mg, sodium: 193mg, carbohydrate: 20g, fiber: 5g, protein: 4g, vitamin A: 6%, vitamin C: 30%, calcium: 2%, iron: 6%