Corn and Pea Salad
Corn And Pea Salad is an moderately easy dinner. Made with 2 - 15 oz. cans fiesta corn, drained, 2 - 11 oz. cans white shoepeg corn, drained, 1 - 10 oz. box frozen peas, 1 small jar pimento, drained and sliced and 1 c. cider vinegar, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Pour water over peas to separate and drain.
Mix the corns together.
Add peas.
Heat vinegar and sugar until dissolved. Pour over vegetable mixture.
Marinate 24 hours or longer before serving.
Will keep 2 - 3 week in refrigerator.
Use slotted spoon to serve.
Serves 12 - 16.
π· Perfect Pairings
Complete your meal with these
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