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Crunchy Corn Medley

SUBMITTED BY: sydny

"This salad is crunchy and colorful with a light tasty dressing."

SERVINGS

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Servings
 

INGREDIENTS

  • 2 cups frozen peas, thawed
  • 1 (15.25 ounce) can whole kernel corn, drained
  • 1 (15.25 ounce) can white or shoepeg corn, drained
  • 1 (8 ounce) can water chestnuts, drained and chopped
  • 1 (4 ounce) jar diced pimientos, 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 bowl, combine the first eight ingredients.
  2. In a small bowl, combine vinegar, sugar, oil, salt and pepper; whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.
  • © 2002 Reiman Media Group, Inc.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2008 by Beadanurse
I prepared this exactly as written, except using 1-lb. bag of frozen corn kernels rather than... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2007 by emee
Some picky people in my household won't eat water chestnuts, so I substituted sugar snap... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 4, 2007 by LCANN
This was a great base recipe. I have a ton of frozen veggies that I wanted to use, so this... MORE


 
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