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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 10 |
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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:
1. 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. Yield: 10 servings.
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