White Corn and Baby Pea Salad

5.00 (3)
⏱ 80 mins 🍽 10-12 serving(s) 🏷 Corn

This vibrant salad combines thawed frozen white shoepeg corn and baby peas with crisp jicama, celery, and sweet peppers. A simple dressing of seasoned rice vinegar, brown sugar, and fresh herbs coats the vegetables. After a gentle toss with fresh mint, the salad chills to allow the flavours to meld, making it an ideal make-ahead dish for gatherings. It requires no cooking and serves 10 to 12 people.

White Corn and Baby Pea Salad

Ingredients

  • 1 (16 ounce) package frozen white shoepeg corn, thawed
  • 1 (16 ounce) package frozen baby peas, thawed (petite)
  • 1 cup chopped peeled jicama
  • 2/3 cup chopped celery
  • 1/2 cup thinly sliced green onion
  • 1/4 cup chopped sweet red peppers or 1/4 cup orange sweet bell pepper
  • 1/2 cup seasoned rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon snipped fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon snipped of fresh mint

Method

  1. Place the thawed corn, peas, chopped jicama, celery, green onions, and sweet pepper into a large mixing bowl.
  2. To make the dressing, add the vinegar, brown sugar, parsley, salt, and white pepper to a jar with a screw-top lid. Cover the jar and shake it vigorously until everything is well combined.
  3. Pour the prepared dressing over the vegetable mixture. Toss everything together gently to ensure an even coating, then stir in the fresh mint. Cover the bowl and place it in the refrigerator to chill for 1 to 2 hours.

Nutrition (per serving)

Sodium128100 mg

Recipe details

CategoryCorn
AuthorBarb G.