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Bake-Off® Contest 39, 2000
Inman, South Carolina

Corn and Pea Salad with Cinnamon-Toasted Pecans

Sugar-and-spiced pecans top off a peppy veggie and greens salad.

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  • prep time 25 min
  • total time
  • ingredients 14
  • servings 8
 

Ingredients

3
tablespoons sugar
1/2
teaspoon cinnamon
1/3
cup olive oil
1
cup pecan halves
2
tablespoons cider vinegar
2
tablespoons molasses
1
jalapeño chile, seeded, minced
1/2
teaspoon salt
1/8
teaspoon freshly ground black pepper
1
(9-oz.) pkg. Green Giant® Frozen Sugar Snap Peas
1
(11-oz.) can Green Giant® SteamCrisp® Super Sweet Yellow and White Corn, drained
1
(10-oz.) pkg. European blend salad greens
2
to 3 Italian plum tomatoes, seeded, chopped
1/2
cup chopped red bell pepper

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In small bowl, combine sugar, cinnamon and 2 tablespoons of the oil; blend well. Add pecans; toss to coat well. Spread on ungreased cookie sheet. Bake at 350°F. for 10 minutes or until toasted, stirring occasionally. Cool 10 minutes or until completely cooled.
  • 2 Meanwhile, in small bowl, combine remaining oil, vinegar, molasses, chile, salt and pepper; blend well. Set aside.
  • 3 In medium saucepan, bring 1 cup water to a boil over medium-high heat. Add sugar snap peas; cook 3 minutes. Drain. Rinse with cold water to cool; drain well.
  • 4 In large bowl, combine cooked sugar snap peas, corn, salad greens, tomatoes and bell pepper. Add oil mixture; toss to coat. Spoon salad mixture onto individual plates. Top with pecans.
  • 1 Heat oven to 350°F. In small bowl, combine sugar, cinnamon and 2 tablespoons of the oil; blend well. Add pecans; toss to coat well. Spread on ungreased cookie sheet. Bake at 350°F. for 10 minutes or until toasted, stirring occasionally. Cool 10 minutes or until completely cooled.
  • 2 Meanwhile, in small bowl, combine remaining oil, vinegar, molasses, chile, salt and pepper; blend well. Set aside.
  • 3 In medium saucepan, bring 1 cup water to a boil over medium-high heat. Add sugar snap peas; cook 3 minutes. Drain. Rinse with cold water to cool; drain well.
  • 4 In large bowl, combine cooked sugar snap peas, corn, salad greens, tomatoes and bell pepper. Add oil mixture; toss to coat. Spoon salad mixture onto individual plates. Top with pecans.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/4 Cups
Calories
260
(
Calories from Fat
160),
% Daily Value
Total Fat
18g
18%
(Saturated Fat
2g,
2%
),
Cholesterol
0mg
0%;
Sodium
290mg
290%;
Total Carbohydrate
22g
22%
(Dietary Fiber
4g
4%
  Sugars
13g
13%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
30%;
Calcium
6%;
Iron
8%;
Exchanges:
1/2 Starch; 1/2 Fruit; 1 Vegetable; 3 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.