white corn and baby pea salad

Name: White Corn and Baby Pea Salad
Yield: 10
Cuisine: American
Ingredients: 16 ounce(s) frozen white whole kernel (shoe peg) corn, thawed; 16 ounce(s) frozen baby peas, thawed; 1 cup(s) chopped, peeled jicama; 2/3 cup(s) chopped celery; 1/2 cup(s) thinly sliced green onions; 1/4 cup(s) chopped red and/or orange sweet pepper; ## DRESSING:; 1/2 cup(s) seasoned rice wine vinegar; 2 tablespoon(s) brown sugar; 1 tablespoon(s) snipped fresh parsley (i used flakes, 1 tsp); 1/2 teaspoon(s) salt; 1/4 teaspoon(s) ground white pepper (i used black); 1 tablespoon(s) snipped fresh basil (see notes)

5 Pinches

Megan Stewart

Middletown, OH

Updated on Jul 20, 2017

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!

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method No-Cook or Other

yield 10-12 serving(s)

Ingredients

16 ounces frozen white whole kernel (shoe peg) corn, thawed
16 ounces 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
DRESSING:
1/2 cup seasoned rice wine vinegar
2 tablespoons brown sugar
1 tablespoon snipped fresh parsley (i used flakes, 1 tsp)
1/2 teaspoon salt
1/4 teaspoon ground white pepper (i used black)
1 tablespoon snipped fresh basil (see notes)

How To Make white corn and baby pea salad

Step 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.

Step 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!
Step 3

For Dad (or other people needing to control their sodium level), check sodium of the rice vinegar...
Step 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!
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