When the weather is hot and you don’t feel like cooking a vegetable, try this non-cook vegetable salad. BONUS:  it’s fat free!

Add or subtract ingredients as you please. I’m still not sure about the dried cranberries – my husband and I both liked them, but the salad is very good without them.

NOTE:  This salad needs to chill at least 2 hours, so plan ahead.

PEA & CORN SALAD – makes 8 cups

• 16 oz package frozen petite peas, thawed
• 16 oz package frozen white corn, thawed
• 1 cup jicama, chopped into bite-sized pieces
• 2/3 cup (about 2 stalks) celery, chopped into bite-sized pieces
• 1/2 cup scallions, thinly sliced (white & green parts)
• 1 red or orange bell pepper, cut into bite-sized pieces
• 1  8-oz can pineapple rings in pineapple juice, drained and cut into 1/4″ pieces
• 1/2 cup dried cranberries
• 1/2 cup seasoned rice vinegar
• 2 T dark brown sugar
• 2 T fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp ground white pepper
• 2 T mint, chopped

In a large bowl, combine peas, corn, jicama, celery, scallions, bell pepper, pineapple, and cranberries. In a small bowl, stir together the vinegar, brown sugar, parsley, salt, and pepper. Pour on veggies and blend. Refrigerate at least 2 hours. Stir in mint and serve.