White Corn And Baby Pea Salad Recipes

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WHITE CORN AND BABY PEA SALAD



White Corn And Baby Pea Salad image

Frozen veggies never had it so good. Crunchy jicama and a bite from green onions turns some basic frozen vegetables into a healthy, bright tasting salad that'll hold its own as a side dish anywhere.

Provided by nancy686

Time 3h

Yield 8

Number Of Ingredients 12

1 package (16 ounce size) frozen white corn, thawed
1 package (16 ounce size) frozen baby peas, thawed
1 cup chopped peeled jicama
2/3 cup chopped celery
1/4 cup thinly sliced green or red bell pepper
1/2 cup chopped green onions
1/2 cup seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1 dash white pepper
1 tablespoon snipped fresh mint (opt.)

Steps:

  • In a bowl combine corn, peas, jicama, celery, green pepper, and green onions. In a jar mix together the rice vinegar, brown sugar, parsley, salt, and white pepper; shake well. Pour over salad; toss. Cover and chill 2 hours. Add mint, if desired.

Nutrition Facts :

WHITE CORN AND BABY PEA SALAD



White Corn and Baby Pea Salad image

This salad is easy to prepare using frozen shoe peg corn and baby petite peas. The recipes comes from Better homes and gardens. Cook time is chill time.This is a no-cook recipe.

Provided by Barb G.

Categories     Corn

Time 1h20m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 (16 ounce) package frozen white shoepeg corn, thawed
1 (16 ounce) package frozen baby peas, thawed (petite)
1 cup chopped peeled jicama
2/3 cup chopped celery
1/2 cup thinly sliced green onion
1/4 cup chopped sweet red peppers or 1/4 cup orange sweet bell pepper
1/2 cup seasoned rice vinegar
2 tablespoons brown sugar
1 tablespoon snipped fresh parsley
1/2 teaspoon salt
1/4 teaspoon white pepper
1 tablespoon snipped of fresh mint

Steps:

  • In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
  • For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
  • Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.

CREAMY CORN OR PEA SALAD



Creamy Corn or Pea Salad image

One of my favorite salads to serve at a BBQ party, feel free to add in other veggies that you desire such as red or green bell peppers :)

Provided by Kittencalrecipezazz

Categories     Corn

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 cups drained canned corn niblets (or use both!) or 4 cups frozen thawed peas (or use both!)
1 small red onion, chopped (or thinly sliced)
2 cups chopped cucumbers (peeled and seeds removed)
1 stalk celery, finely diced
2 roma tomatoes, chopped
1/2 teaspoon fresh ground black pepper (or to taste)
2 tablespoons sugar
1 teaspoon mustard powder
1 cup sour cream
3/4 cup mayonnaise
1/4 cup vinegar
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon garlic powder (optional)

Steps:

  • Place the corn or peas on a plate and pat dry using paper towel/s then place in a bowl with onions, cucumbers and celery (DO NOT add in the tomatoes you will add them in just before serving) toss to combine.
  • Mix all the dressing ingredients together until well combined.
  • Pour over the veggies; mix well to combine.
  • Season with black pepper and more salt if needed.
  • Cover and chill for a few hours to blend the flavors.
  • Just before serving add in the chopped tomatoes.

Nutrition Facts : Calories 321, Fat 19.2, SaturatedFat 6.7, Cholesterol 24.5, Sodium 590, Carbohydrate 36.9, Fiber 3, Sugar 10.6, Protein 5.1

MARINATED SALAD



Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories     Salad     Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

  • Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  • In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

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