2018-03-01 / Features

Shoe Peg Corn Salad

1 cup sugar

¾ cup vinegar

1 Tablespoon water

½ cup vegetable oil

1 teaspoon ground pepper

1 green pepper, chopped

½ cup celery, chopped

1 can shoe peg corn, drained

1 can LeSeuer petite green peas, drained

1 can French-style green beans, drained

1 2-ounce jar chopped pimento, drained

½ cup onion, chopped

½ cup sliced fresh mushrooms

Bring first five ingredients to a boil, stirring throughout heating process. Set aside in cool place and allow to reach room temperature. Mix all chopped and drained veggies in a large bowl and pour room-temperature liquid over them, stirring carefully. Cover and refrigerate for at least six hours, stirring occasionally. Serve at room temperature after draining and saving most of the liquid. If the resulting salad is larger than you need for one meal, add the dressing back in, cover and refrigerate again. Will keep 2-3 days.

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