WHITE CORN AND BABY PEA SALAD
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!
Provided by Megan Stewart
Categories Other Salads
Number Of Ingredients 13
Steps:
- 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!
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