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
In a large mixing bowl combine the corn, peas, jicama, celery,
green onions, and sweet pepper.
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.
- Total Fat
- Saturated Fat