Ingredients
2 cups frozen peas, thawed1 can (15-1/4 ounces) whole kernel corn, drained2 cans (7 ounces each) white or shoepeg corn, drained1 can (8 ounces) water chestnuts, drained and chopped1 jar (4 ounces) diced pimientos, drained8 green onions, thinly sliced2 celery ribs, chopped1 medium green pepper, chopped1/2 cup white vinegar1/2 cup sugar1/4 cup vegetable oil1 teaspoon salt1/4 teaspoon pepper
Preparation
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; toss to coat. Cover and refrigerate for at least 3 hours. Stir just before serving; serve with a slotted spoon.
