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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

White Corn and Baby Pea Salad

Source: dLife

A tangy dressing perks up this crunchy combo of vegetables.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	95.3

Total Carbs	19.7 g

Dietary Fiber	2.9 g

Sugars	4.5 g

Total Fat	0.5 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	45.3 mg

Protein	3.2 g

Sodium	300.1 mg

Dietary Exchanges 0.5 Fat, 0.1 Vegetables, 0.0 Fruits, 0.1 Other Carbs, 0.9 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

16.0
16 oz frozen sweet corn kernels 16.0
16 oz Peas, baby, sweet, frozen 1.0
1 cup Jicama, fresh, chopped 0.6667
0.6667 cup fresh chopped celery 0.5
0 1/2 cup fresh chopped green onion 0.25
0 1/4 cup chopped red bell peppers 0.5
0 1/2 cup seasoned rice vinegar 2.0
2 tbsp brown sugar 1.0
1 tbsp chopped parsley 0.5
0 1/2 tsp salt 0.25
0 1/4 tsp white pepper 1.0
1 tbsp fresh mint

Directions

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