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Crunchy Corn Medley

By: Taste of Home's Fast Family Favorites

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

Rate/Review | Read Reviews (7)

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 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

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; mix well. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.