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16-oz can shoepeg corn, drained
16-oz can leseur baby peas, drained
16-oz can french-cut green beans, drained
small jar pimientos, drained and diced
scallions, trimmed and thinly sliced (use some of the greens, too!)
green bell pepper, diced
celery, thinly sliced
fresh parsley, chopped
apple cider vinegar
n a small sauce pan, heat the vinegar, salad oil, sugar, salt, pepper, & celery seed, stirring constantly, until sugar dissolves. Remove from heat, and allow to COOL completely.
Drain the shoe peg corn, canned baby peas and french-cut green beans. Combine in a bowl with the diced pimientos, sliced scallions, diced bell pepper, celery & fresh parsley (if available).
Pour COOLED dressing ingredients over the corn/bean mixture, mix well, cover, and allow to marinate in refrigerator for at least 1 - 2 hours. This salad will "keep" for quite awhile!
Last Updated: Tue, Nov 11, 2014