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shoepeg corn salad

(3 ratings)
Blessed1 avatar
Recipe by
Terrie Hoelscher
@Blessed1
Harpers Ferry, WV

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 ratings)
yield 8 - 10
prep time 15 Min
method No-Cook or Other

Ingredients For shoepeg corn salad

  • 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

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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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