CRUNCHY CORN MEDLEY

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Crunchy Corn Medley image

This salad goes great with any meal, especially barbeque. The recipe is from the July/August 2000 issue of Quick Cooking. Make in advance-needs to chill.

Provided by Anita Harris

Categories     Corn

Time 3h30m

Yield 10 serving(s)

Number Of Ingredients 13

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

Steps:

  • In a large serving bowl, combine the first 8 ingredients.
  • In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
  • Pour over corn mixture; mix well.
  • Cover and chill for at least 3 hours.
  • Stir just before serving; serve with a slotted spoon.

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