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Corn Medley

2 Cups Frozen Peas, thawed
15 oz Whole Kernel Corn, drained
15 oz White Shoepeg Corn, drained
8 oz Water Chestnuts, drained and chopped
4 oz diced Pimientos, drained
2 Celery Ribs, chopped
1 Medium Green Pepper, chopped
½ Cup Vinegar
½ Cup Sugar
¼ Cup Vegetable Oil
1 Teaspoon Salt
¼ Teaspoon Pepper
In a large bowl, combine the first seven ingredients. In a small bowl, combine Vinegar, sugar, Oil, Salt and Pepper. Whisk until sugar is dissolved and pour over corn mixture; mixing well. Cover and refrigerate for at least 3 hours.

courtesy of Shirley Joyce