Meals Matter

Crunchy Corn Medley

Contributed By: smo
Susan Knell

A healthy salad that needs to chill, so plan ahead.

Ingredients

2 cups Frozen peas, thawed

1 can (15 1/4 oz.) whole kernel corn, drained

1 can (15 1/4 oz.) white or shoepeg corn, drained

1 can (8 oz.) water chestnuts, drained and chopped

1 jar (4 oz.) 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 t. Salt

1/4 t. Pepper

Preparation

In large bowl, combine first 8 ingredients. In 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 before serving. Serve with a slotted spoon. Yields 10 servings.

Recipe Comments

There are no comments on this recipe.
Click Here to add a comment.

Rate This Recipe

Scroll over the empty stars to rate.
   
  Add a Recipe Comment
Share

Recipe Details

Total Preparation Time: 15 to 30 minutes
Ingredients: Salads & Dressings
Actual Cooking Time: No Cooking Required
Number of Servings: More than 10
Origin: Mexican & Spanish
Special Features: Vegetarian