Crunchy Corn Salad

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A refreshing and crunchy corn salad perfect for any occasion.

Recipe from Mary Ellen Holmesley, mother in law.

Ingredients

2 C frozen peas, thawed

2 cans (15-1/4 oz) whole kernel corn, drained

2 cans (15-1/4 oz) white or shoepeg corn, drained

1 can (8 oz) water chestnuts, drained & chopped

1 jar (4 oz) diced pimientos, drained

8 green onions, thinly sliced

2 celery ribs, chopped

1 green pepper, chopped

1 cup cider vinegar

1 cup sugar or splenda

1/2 cup of vegetable oil

1/2 tsp salt

1/2 tsp pepper

Combine the first 8 ingredients.

In a jar or small bowl, combine vinegar, sugar, oil, salt & pepper. Shake or whisk until sugar is dissolved. Pour over corn mixture and mix well.

Cover & refrigerate for at least 3 hours. Stir before serving and serve with a slotted spoon.

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