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Fresh Pea and Corn Salad

Shelled peas and fresh corn are transformed into a sweet and sour tossed salad.
From: Saveur SERVES 6-8

½ cup apple cider vinegar
½ cup sugar
¼ cup canola oil
Kosher salt and freshly ground black pepper, to taste
2 cups fresh peas
3 ears corn, husks and silks discarded, kernels sliced from cobs and reserved
2 stalks celery, finely chopped
1 green bell pepper, seeded and finely chopped
1 medium yellow onion, finely chopped
1 4-oz. jar diced pimientos, drained

Whisk vinegar, sugar, oil, salt, and pepper in a large bowl; set aside. Bring a 2-qt. saucepan of salted water to a boil. Add peas and cook until bright green and tender, 1–2 minutes. Transfer peas to a bowl of ice water until chilled. Drain and add to bowl along with remaining ingredients; toss to combine. Let sit for 30 minutes before serving.