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Crunchy Corn and Pea Salad

Crunchy Corn and Pea Salad
  • 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!
Updated August 24, 2016
Bake-Off® Contest 40, 2002
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.

Nutrition Facts

Serving Size: 1/2 Cup
Calories from Fat
60
% Daily Value*:
Vitamin A
20%
20%
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
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