Crunchy Corn and Pea Salad

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

Bake-Off® Contest 40, 2002

Troy, Alabama

Salad

cups frozen baby sweet peas

(11-oz.) can Sweet Yellow and White Corn, drained

(8-oz.) can sliced water chestnuts, drained, rinsed

(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

tablespoon sugar

tablespoons red wine vinegar

garlic clove, minced or 1/4 teaspoon garlic powder

teaspoon salt

1/4

to 1/2 teaspoon pepper

ornamental kale leaves or curly lettuce

green onion

small red bell pepper

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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.