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Crunchy Corn Medley

2 cups frozen peas, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) white or shoepeg corn, drained
1 can (8 ounces) water chestnuts, drained and chopped
1 jar (4 ounces) diced pimientos, drained
8 green onions, thinly sliced
2 celery ribs, chopped
1 medium green pepper, chopped
1/2 cup white vinegar
1/2 cup sugar
1/4 cup vegetable oil
1 teaspoon salt
1/4 teaspoon pepper

Printed from tasteofhome.com Sep 6, 2008

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Crunchy Corn Medley cont.

In a large bowl, combine the first eight ingredients. In a small bowl,
combine vinegar, sugar, oil, salt and pepper; whisk until sugar is
dissolved. Pour over corn mixture; toss to coat. Cover and
refrigerate for at least 3 hours. Stir just before serving; serve
with a slotted spoon.

Yield: 10 servings.