Betty's Asian Style Corn and Pea Salad, Recipe by Tori Durham

Bettyskitchen's picture

Oct. 17, 2015

Betty demonstrates how to make and Asian-Style Corn and Pea Salad. This recipe was sent in by Tori Durham of Burlington, Ontario Canada. It is healthy, bright and colorful--also full of flavor!


Fresh snow peas 1 Pound
Baby corn 30 Ounce , drained (2 cans)
Shredded carrots 10 Ounce
Chopped garlic 4 Tablespoon (dried)
Dried parsley 1/2 Tablespoon
Sesame seeds 3 Tablespoon (black and white)
Sesame oil 1 Cup (16 tbs)



Steam the peas, corn, and carrots for 4 minutes, then run under cold water. 

Toss the vegetables with garlic, parsley, sesame seeds, and sesame oil. 


Serve immediately, or cover with plastic wrap and refrigerate until ready to serve. 

Garnish with extra sesame seeds for crunch. 

Recipe Summary

Difficulty Level: Easy

Nutrition Facts

Serving size Complete recipe

Calories 2850Calories from Fat 2181

 % Daily Value*

Total Fat 248 g381.5%

Saturated Fat 35 g175%

Trans Fat 0 g


Sodium 2162 mg90.08%

Total Carbohydrates 126 g42%

Dietary Fiber 48 g192%

Sugars 32 g

Protein 39 g78%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet