Shoepeg Corn Salad

Shoepeg Corn Salad

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Joyce Lowery


This recipe came from a very dear friend, Chestine Green Alexander. This salad is as colorful as it is delicious.


★★★★★ 1 vote

24 Hr
10 Min
Stove Top


  • 1 Tbsp
  • 1 tsp
    black pepper
  • 1 tsp
  • 1/2 c
    canola oil
  • 3/4 c
    white sugar
  • 3 bunch
    green onions, chopped
  • 1
    bell pepper, chopped fine
  • 1 jar(s)
    pimento peppers, drained
  • 1/2 c
    white vinegar
  • 1/2
    red onion, chopped fine
  • 1 tsp
    yellow mustard
  • 1/2 c
    celery, chopped fine
  • 2 can(s)
    white shoepeg corn, drained

How to Make Shoepeg Corn Salad


  1. Mix sugar, black pepper, salt, canola oil, vinegar and mustard. Heat to a boil and cool.
  2. Pour over remaining ingredients and let stand overnight in a refrigerator.
  3. Drain excess marinade off salad in colander before placing in a clear glass owl. All the different colors look pretty in a clear glass bowl.

Printable Recipe Card

About Shoepeg Corn Salad

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

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