White Corn With Baby Peas Salad |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A delicious way to use some of your fresh garden veggies this summer. 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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