CRUNCHY CORN MEDLEY

Crunchy Corn Medley image

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

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 197 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 516mg sodium, Carbohydrate 33g carbohydrate (15g sugars, Fiber 4g fiber), Protein 4g protein.