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white corn and baby pea salad

GSMegan avatar
Recipe by
Megan Stewart
@GSMegan
Middletown, OH

When my dad had double bypass surgery, a friend, Janet Bailey, brought over this wonderful salad, and I was hooked. So glad she shared her recipe with me!

►
yield 10 -12
method No-Cook or Other

Ingredients For white corn and baby pea salad

  • 16 oz
    frozen white whole kernel (shoe peg) corn, thawed
  • 16 oz
    frozen baby peas, thawed
  • 1 c
    chopped, peeled jicama
  • 2/3 c
    chopped celery
  • 1/2 c
    thinly sliced green onions
  • 1/4 c
    chopped red and/or orange sweet pepper
  • DRESSING:
  • 1/2 c
    seasoned rice wine vinegar
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    snipped fresh parsley (i used flakes, 1 tsp)
  • 1/2 tsp
    salt
  • 1/4 tsp
    ground white pepper (i used black)
  • 1 Tbsp
    snipped fresh basil (see notes)

How To Make white corn and baby pea salad

  • 1
    In large mixing bowl, combine corn, peas, jicama, celery, green onions and sweet pepper. 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 basil. Cover and chill 1-2 hours.
  • 2
    Note: original recipe called for mint, but the neighbor prefers using basil. Janet used this with a combination of yellow and shoe peg corn, and yellow and red sweet peppers. We all enjoyed it!
  • 3
    For Dad (or other people needing to control their sodium level), check sodium of the rice vinegar...
  • 4
    July 2017 alterations: 12 oz frozen yellow corn, 2 cans shoe peg corn, 32 oz frozen peas, and as I ran out of rice wine vinegar I used some apple cider vinegar. I also used fresh purple basil and it was amazing!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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