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Crunchy Corn and Pea Salad

(18)
  5 reviews
  • 15 min prep time
  • 1 hr 15 min total time
  • 16 ingredients
  • 12 servings
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Getting five a day is fun and easy with salads like this one: cool, colorful and crunchy!

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.
  • 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.
 

Nutrition Information

No nutrition information available for this recipe
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