Shoepeg Corn Salad

Terrie Hoelscher


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!


★★★★★ 3 votes

8 - 10
15 Min
No-Cook or Other



  • 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

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

How to Make Shoepeg Corn Salad


  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!

Printable Recipe Card

About Shoepeg Corn Salad

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

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