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.