20 oz. frozen peas
20 oz. white corn (frozen or 2 cans Green Giant white corn)
1 med. onion, sliced
Oil and vinegar dressing
1 c. chopped celery or chopped pimento or black olives (optional)

Defrost vegetables; cook as desired. Canned white corn can be used without cooking. Separate onion into rings. Optional: Add pimento, or olives or celery.

Mix in dressing to suit your taste. Let stand in refrigerator several hours or overnight. Will last several days in refrigerator. Taste for salt. Yield: 8 to 10 servings.