Monday, June 26, 2006

White Corn and Petit Pois Salad

I love to make non-cooked meals during the summertime. This is a perfect summer salad that everyone will enjoy and you don't have to turn on the stove or use the grill. Isn't that fabulous? This salad is great for pic-nics and for parties. This recipe makes 10 to 12 servings, but I usually cut it in half for 4 to 5 servings. Enjoy!


  • 1 16-ounce package frozen white whole kernel corn, thawed
  • 1 16-ounce package frozen baby peas or petit pois, 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
  1. In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
  2. 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.

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