Ingredients

1 1-pound bag of frozen sugar snap peas - thawed

1 11-ounce can super sweet yellow and white corn - drained

2 cups cooked wild rice

1 cup cucumber - peeled and cubed

1 cup strawberries - stemmed and sliced

2 tablespoons sunflower seed kernels

4 teaspoons balsamic vinegar

4 teaspoons extra-virgin olive oil

Preparation

  1. In large mixing bowl, combine the sugar snap peas, corn, wild rice, and cucumbers
  2. Add the strawberries and sunflower seed kernels - blend
  3. Drizzle with the balsamic vinegar and olive oil - toss until coated
  4. Chill for 1 hour - serve