Reviewed: Sep. 9, 2009

I made this for work and everyone raved about it! I forgot the water chestnuts, but it was good without them. I used one can of LeSeur peas since I don't like frozen peas, cut the green onion down to 4 and the bell pepper to 1/2. I also cut the sugar to 1/4 cup and it was plenty sweet. I used olive oil for the vegetable oil. It was so YUMMY!

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sarafina159

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Reviewed: Jun. 30, 2009

Made just as stated, best flavor when cold. Just awesome!

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KassDragon

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 22, 2008

I love this salad! It's definitely a bit sweet, especially if your corn is sweet, but we really like the crunch as well as the sweetness.

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lilygloves

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Reviewed: Mar. 29, 2008

I prepared this exactly as written, except using 1-lb. bag of frozen corn kernels rather than canned. It was awesome and a big hit. Would be a great dish to share at covered dish meals. A refreshing change from the standard mayonnaise based stuff that is usually served. We liked it sweet, but you can always adjust the sweetness according to your taste. I'll probably sprinkle with some kind of herb next time -- just to add a bit of the green color.

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Beadanurse

Cooking Level: Expert

Home Town: Baltimore, Maryland, USA

Living In: Ocala, Florida, USA

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Reviewed: Nov. 14, 2007

Some picky people in my household won't eat water chestnuts, so I substituted sugar snap peas... worked out nicely.

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emee

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Reviewed: Oct. 4, 2007

This was a great base recipe. I have a ton of frozen veggies that I wanted to use, so this recipe was perfect. I just kind of used the veggies I had around - Whole Foods Private Label 365 Organic frozen peas and carrots mix, frozen corn, frozen bell peppers. I also added some fresh celery and sweet onion (b/c I didn't have any green onions). I mixed a fraction of the vinegar, veg oil, and sugar. It was delicious. Will definitely use this recipe again to use up veggies. I would definitely not use 1/2 cup of sugar - I probaby used at most 1 T. Enjoy! :)

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