2 cans white or Shoe Peg corn or 2 c. frozen Shoe Peg corn
2 c. fresh baby peas or 2 c. frozen baby peas, thawed
1 c. peeled chopped jicama or 1 can water chestnuts
2/3 c. chopped celery
1/2 c. thinly sliced green onion
1/4 chopped red and/or orange sweet pepper
1/2 c. seasoned rice vinegar
2 tbsp. brown sugar
1 tbsp. snipped fresh parsley
1/2 tsp. salt
1/4 tsp. ground white pepper
1 tbsp. snipped fresh mint

In a large bowl, combine corn, baby peas, jicama, celery, green onion and sweet pepper.

For the dressing, in a screw-top jar, combine the seasoned rice vinegar, brown sugar, parsley, salt and white pepper. Pour dressing over salad; toss gently to coat. Stir in mint. Cover; chill in the refrigerator for up to 2 hours.

Makes 10 to 12 servings.