Description
This salad goes great with any meal, especially barbeque. The recipe is from the july/august 2000 issue of quick cooking. Make in advance-needs to chill.
Ingredients
- Frozen Peas
- Whole Kernel Corn
- White Corn
- Water Chestnuts
- Diced Pimentos
- Green Onions
- Celery Ribs
- Green Pepper
- Vinegar
- Sugar
- Vegetable Oil
- Salt
- Pepper
Instructions
- In a large serving bowl, combine the first 8 ingredients
- In a small bowl, combine vinegar, sugar, oil, salt and pepper
- Whisk until sugar is dissolved
- Pour over corn mixture
- Mix well
- Cover and chill for at least 3 hours
- Stir just before serving
- Serve with a slotted spoon