Salads
| Amount | Measure | Ingredient |
|---|---|---|
| 2 cups | frozen peas -- thawed | |
| 1 can | (15 oz.) whole kernel corn -- drained | |
| 1 can | (15 oz.) white or shoepeg corn -- drained | |
| 1 can | ((8oz.) water chestnuts -- drained and chopped | |
| 1 jar | (4 oz.) diced pimientos -- drained | |
| 8 | green onion -- thinly sliced | |
| 2 | celery ribs -- chopped | |
| 1 med. | green pepper -- chopped | |
| 1/2 cup | vinegar | |
| 1/2 cup | sugar | |
| 1/4 cup | vegetable oil | |
| 1 tsp. | salt | |
| 1/4 tsp. | pepper |
MAKE AHEAD--NEEDS TO CHILL In a large bowl, combine the first eight ingredients. In a small bowl, combinevinegar, sugar, oil, salt and pepper. Whisk until sugar is dissolved. Pour overcorn mixture; mix well. Cover and refrigerate for at least 3 hours. Stir justbefore serving; serve with a slotted spoon. I found this served more than 4 people. Is good the second day, also. Was afavorite at a dinner party.