Crunchy Corn and Pea Salad

Salad

• 4 cups frozen baby sweet peas
• 1 (11-oz.) can Sweet Yellow and White Corn, drained
• 1 (8-oz.) can sliced water chestnuts, drained, rinsed
• 1 (4-oz.) jar diced pimientos, drained
• 1/3 cup thinly sliced green onions
• 3 1/2 oz. hot pepper Monterey Jack cheese, diced (2/3 cup)

Dressing

• 1/3 cup light sour cream
• 1/4 cup light mayonnaise
• 1 tablespoon sugar
• 2 tablespoons red wine vinegar
• 1 garlic clove, minced or 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 to 1/2 teaspoon pepper

Garnish, if desired

• 4 ornamental kale leaves or curly lettuce
• 1 green onion
• 1 small red bell pepper