Here's a fat-free salad that's crunchy, fresh, and chock-full of vegetables. I also love how colorful this Sweet Corn and Baby Pea Salad with Jicama is. And talk about delicious on a hot summer day!
16oz.bag frozen gold and white sweet corn blend, thawed and drained
16oz.bag frozen baby peas, thawed and drained
1cuppeeled and diced jicama
1cupdiced celery
4scallions, white and green parts both, chopped
1sweet red or orange bell pepper, seeds and membranes removed, diced
1jalapeno, seeds and membranes removed, diced
Dressing
1/2cupseasoned rice vinegar
2Tbs.dark brown sugar
1/2tsp.kosher salt
1/4tsp.ground white pepper
1Tbs.minced fresh mint
Instructions
In a large mixing bowl, combine all of the vegetables. To make the dressing, combine the ingredients in a dressing cruet or jar with a lid and shake well until the dressing is emulsified. Pour over the vegetables, tossing gently to combine. Chill for at least 4 hours before serving.