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Corn Medley

2 cups green peas
4 cups corn
1 small jar pimentos (diced and drained)
8 green onions
2 chopped celery ribs
1 medium chopped green pepper

Combine vegetables in large bowl.In small container put:

1/2 cup vinegar
1/4 cup vegetable oil
1/4 teaspoon pepper
1/2 cup sugar
1 teaspoon salt

Whisk until sugar is dissolved. Pour over corn mixture; mix well. Cover and refrigerate overnight or at least 3 hours.

I sometimes add water chestnuts (drained and chopped) or 1 can of kidney beans.

Stella Church, Connelly Springs, Rutherford EMC

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