Ingredients:
2-1/2 cups fresh corn kernels, about 3 medium ears
2 cups fresh or frozen peas
8 ounces jicama, peeled and julienned
8 ounces fresh cauliflower florets, trimmed and thinly sliced
1 large red bell pepper, 8 ounces, seeded and julienned
1/2 pound fresh bean sprouts
Dressing:
2 shallots, minced
2 tablespoons white wine or champagne vinegar
3 tablespoons grapeseed or canola oil
1/4 cup snipped chives
salt(optional) and freshly ground pepper
Directions:
1. In separate pots of boiling water, blanch corn and peas for 2 minutes, drain well, and place in a large bowl.
2. Add jicama, cauliflower, red bell pepper, and bean sprouts. Cover and refrigerate until ready to serve.
3. Just before serving, whisk together the dressing ingredients. Pour over the vegetables and toss. Serve at once.
Total Servings: 12
Calories: 102
Total Fat: 4g
Sodium: 14mg
Total Carbohydrates: 15g
Protein: 4g
Recipe courtesy of www.diabetic-recipes.com
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