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

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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!
Asian-Style Corn and Pea Salad
1 pound fresh snow peas or sugar snap peas
2 cans baby corn, drained
10-ounce bag shredded carrots
4 tablespoons dried chopped garlic
½ tablespoon dried parsley
3 tablespoons black and white sesame seeds (Use just white if you can't find black sesame seeds.)
1 cup sesame oil (I reduced this amount to ½ cup for my family--Betty.)

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. Delicious! Thanks, Tori, for this wonderful, healthy recipe. --Betty :)
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