Source: dLife

A tangy dressing perks up this crunchy combo of vegetables.

Servings

16 oz frozen sweet corn kernels , thawed
16 oz Peas, baby, sweet, frozen , thawed
1 cup Jicama, fresh, chopped , peeled
0.67 cup fresh chopped celery
0.5 cup fresh chopped green onion
0.25 cup chopped red bell peppers (and/or orange)
0.5 cup seasoned rice vinegar
2 tbsp brown sugar
1 tbsp chopped parsley
0.5 tsp salt
0.25 tsp white pepper
1 tbsp fresh mint , snipped

1 In a large bowl, combine all the vegetables.
2 In a container, with a secure lid, mix the rice vinegar, brown sugar, parsley, salt, and white pepper. Cover and shake well.
3 Pour dressing over the vegetable mixture and toss, to coat.
4 Add the mint and combine.
5 Chill for 1 to 2 hours.

Use flat leaf parsley for a better flavor. This is a great do ahead salad for tailgating, BBQ's or a Saturday lunch.