Crunchy corn medley is came from my husband’s aunt, who’s an excellent cook, friend and mentor. It’s crunchy, colorful and combined with a light, tasty dressing. I’ve shared it with friends and relatives, who think it’s a great addition to their recipe collection. From Meredith Cecil of Plattsburg Missouri.

Ingredients 

2 cups frozen peas, thawed

1 can (15-1/4 ounces) whole kernel 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 white vinegar

1/2 cup sugar

1/4 cup vegetable oil

1 teaspoon salt

1/4 teaspoon pepper

Method 

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. Yield: 10 servings.