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White Corn and Baby Pea Salad
Source: dLife

A tangy dressing perks up this crunchy combo of vegetables.

Prep Time: 15 minutes
Cook Time: 1 hours
Difficulty: Easy

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
, 1/2 Vegetables , 1/2 Fruits , 1/2 Other Carbs , 1 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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16 oz  frozen sweet corn kernels
16 oz  Peas, baby, sweet, frozen
1 cup  Jicama, fresh, chopped
0.6667 cup  fresh chopped celery
0 1/2 cup  fresh chopped green onion
0 1/4 cup  chopped red bell peppers
0 1/2 cup  seasoned rice vinegar
2 tbsp  brown sugar
1 tbsp  chopped parsley
0 1/2 tsp  salt
0 1/4 tsp  white pepper
1 tbsp  fresh mint
  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.

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