Ingredients
-
1 (16 ounce) package frozen white shoepeg corn, thawed
-
1 (16 ounce) package frozen baby peas, thawed (petite)
-
1 cup chopped peeled jicama
-
2/3 cup chopped celery
-
1/2 cup seasoned rice vinegar
-
2 tablespoons brown sugar
-
1 tablespoon snipped fresh parsley
-
1/2 teaspoon salt
-
1/4 teaspoon white pepper
-
1 tablespoon snipped of fresh mint
-
1/2 cup thinly sliced green onion
-
1/4 cup chopped sweet red peppers or 1/4 cup orange sweet bell pepper
Instructions
- 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 dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.