2 1/2

cups (415 g) fresh corn kernels, about 5 medium ears

2	cups (320 g) fresh or frozen peas

8	ounces (240 g) jicama, peeled and julienned

8	ounces (240 g) fresh cauliflower florets, trimmed and thinly sliced

1	large red bell pepper, 8 ounces (240 g), seeded and julienned

1/2	pound (240 g) fresh bean sprouts

Dressing:

2	shallots, minced

2	tablespoons (30 ml) white wine or champagne vinegar

3	tablespoons (45 ml) grapeseed or canola oil

1/4	cup (12 g) snipped fresh chives

salt (optional) and freshly ground pepper to taste

1. In separate pots of boiling water, blanch corn and the peas for 2 minutes, drain well, and place in a large bowl.
2. Add the jicama, cauliflower, red bell pepper, and bean sprouts. Cover and refrigerate until ready to serve.
3. Just before serving, whisk together the dressing ingredients. Pour over the vegetables and toss. Serve at once.