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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 10 |
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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. Ingredients:
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 |
Directions:
1. In a large serving bowl, combine the first 8 ingredients.
2. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved.
3. Pour over corn mixture; mix well.
4. Cover and chill for at least 3 hours.
5. Stir just before serving; serve with a slotted spoon.
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