White Corn and Baby Pea Salad

White Corn And Baby Pea Salad Recipe

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Megan Stewart


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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No-Cook or Other


  • 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

  • 1/2 c
    seasoned rice wine vinegar
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    snipped fresh parsley (i used flakes, 1 tsp)
  • 1/2 tsp
  • 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!

Printable Recipe Card

About White Corn and Baby Pea Salad

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #incredibly good

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