Corn, Pea and Tomato Salad

Cuisine: American

Category: vegetable

Servings: 6


1 cup cooked fresh, thawed frozen or
drained canned whole kernel corn
2 medium ears)
1 cup cooked green peas
1/2 cup thinly sliced red onion (about
1/2 small)
1/2 cup chopped tomato (about
1 small)
1/3 cup chopped green onions (about
3 medium)
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped sun-dried
tomato (not oil-packed)
3 tablespoons lime juice
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups or about
1/2 head bite-size pieces of lettuce


This salad can also be a great topping! Omit the lettuce and use to top grilled chicken or fish. Mix all ingredients except lettuce in glass or plastic bowl. Cover and refrigerate about 2 hours or until chilled. Serve on lettuce. 6 servings

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