Shoepeg Corn Salad

Terrie Hoelscher

By
@Blessed1

This recipe is so simple, it stores well, and keeps in the fridge for a long time. Great for summer pot-lucks and picnics, it travels well to out-of-town get-togethers, tastes great with fried-chicken, and is always a hit!


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Comments:

Serves:

8 - 10

Prep:

15 Min

Method:

No-Cook or Other

Ingredients

SALAD INGREDIENTS:

1
16-oz can shoepeg corn, drained
1
16-oz can leseur baby peas, drained
1
16-oz can french-cut green beans, drained
1
small jar pimientos, drained and diced
1 bunch
scallions, trimmed and thinly sliced (use some of the greens, too!)
1/4 c
green bell pepper, diced
1/2 c
celery, thinly sliced
1 Tbsp
fresh parsley, chopped

VINAIGRETTE DRESSING:

1/3 c
apple cider vinegar
1/2 c
salad oil
1/4 c
sugar
1/2 tsp
salt
1/2 tsp
black pepper
1 pinch
celery seed

Directions Step-By-Step

1
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.
2
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).
3
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!

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: Southern