Best White Corn And Baby Pea Salad Recipes

WHITE CORN AND BABY PEA SALAD

White Corn and Baby Pea Salad image

This salad is easy to prepare using frozen shoe peg corn and baby petite peas. The recipes comes from Better homes and gardens. Cook time is chill time.This is a no-cook recipe.

Provided by Barb G.

Categories Corn

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

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 thinly sliced green onion
1/4 cup chopped sweet red peppers or 1/4 cup orange sweet bell pepper
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

Steps:

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.

WHITE CORN AND BABY PEA SALAD

White Corn and Baby Pea Salad image

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

Ingredients

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
DRESSING:
1/2 c seasoned rice wine vinegar
2 Tbsp brown sugar
1 Tbsp snipped fresh parsley (i used flakes, 1 tsp)
1/2 tsp salt
1/4 tsp ground white pepper (i used black)
1 Tbsp snipped fresh basil (see notes)

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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