CRUNCHY CORN AND PEA SALAD

Crunchy Corn and Pea Salad image

Number Of Ingredients 15

1 1-lb package frozen baby peas
1 11-oz can yellow and white corn, drained
1 8-oz can sliced water chestnuts, drained
1 4-oz jar diced pimientos, drained
1/3 cup Thinly sliced green onion
2/3 cup Hot Pepper Jack cheese, cubed
1 Green onion (for garnish)
1 Small red bell pepper (for garnish)
1/3 cup Light sour cream
1/4 cup Mayonnaise
1 tablespoon Sugar
2 tablespoons Red wine vinegar
1 Garlic clove, minced
1 teaspoon Salt
1/4 to 1/2 teaspoon Pepper

Steps:

Cook peas until crisp-tender as directed on package. Drain; rinse with cold water to cool. In large bowl, combine peas, corn, water chestnuts, pimientos, green onions, and cheese cubes; mix well.
In small bowl, combine sour cream, mayonnaise, sugar, vinegar, garlic, salt and pepper; mix well. Add to salad; toss to mix. Refrigerate 1 hour or until chilled.
Lind individual salad plates or serving bowl with kale. Spoon salad onto kale. Garnish with green onion and red bell pepper.