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Crunchy Corn Medley
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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
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.
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Printed from tasteofhome.com Sep 6, 2008Copyright Reiman Media Group, Inc © 2008 |