Nita Crawford
Troy, Alabama
Crunchy Corn and Pea Salad
Getting five a day is fun and easy with salads like this one: cool, colorful and crunchy!
Crunchy Corn and Pea Salad
- Prep Time 15 min
- Total 1 hr 15 min
- Ingredients 16
- Servings 12
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
Instructions
-
Step1Cook 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.
-
Step2In small bowl, combine all dressing ingredients; mix well. Add to salad; toss to mix. Refrigerate 1 hour or until chilled.
-
Step3Line individual salad plates or serving bowls with kale. Spoon salad onto kale. Garnish with green onion and bell pepper.
Nutrition
Nutrition Facts
Serving Size: 1/2 Cup
- Calories from Fat
- 60
% Daily Value*:
- Vitamin A
- 20%
- 20%
Exchanges:
Free
© 2025 ®/TM General Mills All Rights Reserved