This recipe came from my husband's aunt, who's an excellent cook, friend and mentor. It's crunchy, colorful and combined with a light tasty dressing. I've shared it with friends and relatives, who think it's a great addition to their recipe collection. -Meredith Cecil, Plattsburg, Missouri
Ingredients
- 2 cups frozen peas, thawed
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 2 cans (7 ounces each) 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
Directions
- 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.
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