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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! #summer #salad #fresh #vegetables #crunchy #jicama #sweetcorn #babypeas

Sweet Corn and Baby Pea Salad with Jicama

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!
Servings: 8 servings
Chef Alli
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes

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Ingredients
 

  • 16 oz. bag frozen gold and white sweet corn blend, thawed and drained
  • 16 oz. bag frozen baby peas, thawed and drained
  • 1 cup peeled and diced jicama
  • 1 cup diced celery
  • 4 scallions, white and green parts both, chopped
  • 1 sweet red or orange bell pepper, seeds and membranes removed, diced
  • 1 jalapeno, seeds and membranes removed, diced

Dressing

  • 1/2 cup seasoned rice vinegar
  • 2 Tbs. dark brown sugar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground white pepper
  • 1 Tbs. 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.

Notes

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Nutrition

Calories: 131kcalCarbohydrates: 26gProtein: 6gFat: 1gSaturated Fat: 1gSodium: 136mgPotassium: 367mgFiber: 6gSugar: 10gVitamin A: 1211IUVitamin C: 52mgCalcium: 31mgIron: 1mg

Nutritional Disclaimer

Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.

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