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Crunchy Corn Medley Recipe

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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

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10 Servings
Prep: 15 min. + chilling

Ingredients

2 cups frozen peas, thawed
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) 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

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.

Nutrition Facts: 1 serving (3/4 cup) equals 197 calories, 6 g fat (1 g saturated fat), 0 cholesterol, 516 mg sodium, 33 g carbohydrate, 4 g fiber, 4 g protein.

Crunchy Corn Medley published in Quick Cooking July/August 2000, p29

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