Crunchy Corn and Pea Salad

Name: Crunchy Corn and Pea Salad
Prep time: 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 4 cups frozen baby sweet peas; 1 (11-oz.) can Sweet Yellow and White Corn, drained; 1 (8-oz.) can sliced water chestnuts, drained, rinsed; 1 (4-oz.) jar diced pimientos, drained; 1/3 cup thinly sliced green onions; 3 1/2 oz. hot pepper Monterey Jack cheese, diced (2/3 cup); 1/3 cup light sour cream; 1/4 cup light mayonnaise; 1 tablespoon sugar; 2 tablespoons red wine vinegar; 1 garlic clove, minced or 1/4 teaspoon garlic powder; 1 teaspoon salt; 1/4 to 1/2 teaspoon pepper; 4 ornamental kale leaves or curly lettuce; 1 green onion; 1 small red bell pepper

18 Ratings

5 Reviews

0 Questions

Prep 15 min
Total 1 hr 15 min
Ingredients 16
Servings 12

Getting five a day is fun and easy with salads like this one: cool, colorful and crunchy!

By Pillsbury Kitchens

Updated August 24, 2016

Bake-Off® Contest 40, 2002

Nita Crawford
Troy, Alabama

Ingredients

Salad

4 cups frozen baby sweet peas
1 (11-oz.) can Sweet Yellow and White Corn, drained
1 (8-oz.) can sliced water chestnuts, drained, rinsed
1 (4-oz.) jar diced pimientos, drained
1/3 cup thinly sliced green onions
3 1/2 oz. hot pepper Monterey Jack cheese, diced (2/3 cup)

Dressing

1/3 cup light sour cream
1/4 cup light mayonnaise
1 tablespoon sugar
2 tablespoons red wine vinegar
1 garlic clove, minced or 1/4 teaspoon garlic powder
1 teaspoon salt
1/4 to 1/2 teaspoon pepper

Garnish, if desired

4 ornamental kale leaves or curly lettuce
1 green onion
1 small red bell pepper

Steps

1

Cook peas until crisp-tender as directed on package. Drain; rinse with cold water to cool. In large bowl, combine peas and all remaining salad ingredients; mix well.
2

In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to mix. Refrigerate 1 hour or until chilled.
3

Line individual salad plates or serving bowls with kale. Spoon salad onto kale. Garnish with green onion and bell pepper.