Crunchy Corn Medley

Name: Crunchy Corn Medley
Prep time: 15 min
Total time: 15 min
Yield: 10 servings.
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

TOTAL TIME: Prep: 15 min. + chilling YIELD: 10 servings.

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.

Nutrition Facts

3/4 cup: 197 calories, 6g fat (1g saturated fat), 0 cholesterol, 516mg sodium, 33g carbohydrate (15g sugars, 4g fiber), 4g protein.

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