shoepeg corn salad
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!
prep time
15 Min
cook time
method
No-Cook or Other
yield
8 - 10
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 cup green bell pepper, diced
- 1/2 cup celery, thinly sliced
- 1 tablespoon fresh parsley, chopped
- VINAIGRETTE DRESSING:
- 1/3 cup apple cider vinegar
- 1/2 cup salad oil
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 pinch celery seed
How To Make shoepeg corn salad
-
Step 1n 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. -
Step 2Drain 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).
-
Step 3Pour 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 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!
Discover More
Category:
Vegetables
Category:
Other Salads
Keyword:
#corn
Keyword:
#peas
Keyword:
#vinaigrette
Keyword:
#Summer
Keyword:
#bell
Keyword:
#shoepeg
Keyword:
#pimientos
Ingredient:
Vegetable
Method:
No-Cook or Other
Culture:
Southern
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