SHOEPEG CORN SALAD

Shoepeg Corn Salad image

Provided by Terrie Hoelscher

Time 15m

Number Of Ingredients 16

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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

Steps:

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!