Instructions: 1. In a large mixing bowl, combine the corn, peas, jicama, celery, green onions, and bell pepper.

2. For dressing: In a screw-top jar, combine the vinegar, brown sugar, parsley, salt, and white pepper. Cover and shake well. Pour over the corn mixture; toss gently to coat. Stir in mint. Cover and chill for 1 to 2 hours.

Description:"A tangy vinaigrette-style dressing perks up a crunchy combo of white shoe peg corn, baby peas, jicama, and fresh mint."

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