Crunchy Corn Medley

2 cups frozen peas, thawed

1 can (15 1/4 ounces) whole kernal corn, drained

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

1 can (8 ounces) water chestnuts, drained and chopped

1 jar (4 ounces) 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 or equivalent sugar substitute such as Splenda

1/4 cup vegetable oil

1 teaspoon salt

1/4 teaspoon pepper

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. (Note: If using Splenda, dissolve in vinegar before adding oil.) Pour over corn mixture; mix well.  Cover and refrigerate for at leastb three hours.  Stir just before serving; sreve with a slotted spoon. yield: 10 servings.