White Corn and Baby Pea Salad

Serves: 10-12
WW Points per Serving: 1

1 - 16 oz. Pkg. Frozen White Shoe Peg Corn, thawed (do NOT substitute regular corn!!)
1 - 16 oz. Pkg. Frozen Baby Peas, thawed
1 - cup chopped, peeled Jicama (chop to size of baby peas)
2/3 - cup chopped Celery (chop to size of baby peas)
1/2 - cup thinly sliced green onion
1/4 - cup chopped Red and/or Orange Sweet Pepper
1/2 - cup seasoned Rice Vinegar
2 - Tbsp. Brown Sugar
1 - Tbsp. snipped fresh Parsley
1/2 - tsp. Sea salt
1/4 - tsp. Ground White Pepper
1 - Tbsp. snipped fresh Mint (snipped to size of baby peas)

In a large mixing bowl combine corn, peas, jicama, celery, green onion and sweet pepper. For dressing, use a screw top jar; combine vinegar, brown sugar, parsley, salt & white pepper. Cover and shake well. Pour over salad, gently toss to coat all chopped veggies & peas + corn. Stir in the fresh Mint. Cover and chill up to 2 hours prior to serving.

Nutrition info per serving: 90 cal., 0g total fat and chol., 151mg sodium, 21g carb., 2g fiber, 4g protein.