shoepeg corn salad
(1 RATING)
This recipe came from a very dear friend, Chestine Green Alexander. This salad is as colorful as it is delicious.
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prep time
cook time
10 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 tablespoon water
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 cup canola oil
- 3/4 cup white sugar
- 3 bunches green onions, chopped
- 1 - bell pepper, chopped fine
- 1 jar pimento peppers, drained
- 1/2 cup white vinegar
- 1/2 - red onion, chopped fine
- 1 teaspoon yellow mustard
- 1/2 cup celery, chopped fine
- 2 cans white shoepeg corn, drained
How To Make shoepeg corn salad
-
Step 1Mix sugar, black pepper, salt, canola oil, vinegar and mustard. Heat to a boil and cool.
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Step 2Pour over remaining ingredients and let stand overnight in a refrigerator.
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Step 3Drain excess marinade off salad in colander before placing in a clear glass owl. All the different colors look pretty in a clear glass bowl.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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