Shoepeg Corn And Baby Pea Salad Recipes

WHITE CORN AND BABY PEA SALAD

Steps:

• In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
• For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
• Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.

WHITE CORN AND BABY PEA SALAD

Steps:

• 1. In large mixing bowl, combine corn, peas, jicama, celery, green onions and sweet pepper. In a screw-top jar, combine the vinegar, brown sugar, parsley, salt and white pepper. Cover and shake well. Pour over the corn mixture; toss gently to coat. Stir in basil. Cover and chill 1-2 hours.
• 2. Note: original recipe called for mint, but the neighbor prefers using basil. Janet used this with a combination of yellow and shoe peg corn, and yellow and red sweet peppers. We all enjoyed it!
• 3. For Dad (or other people needing to control their sodium level), check sodium of the rice vinegar...
• 4. July 2017 alterations: 12 oz frozen yellow corn, 2 cans shoe peg corn, 32 oz frozen peas, and as I ran out of rice wine vinegar I used some apple cider vinegar. I also used fresh purple basil and it was amazing!

SHOEPEG CORN SALAD

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!

SHOE PEG SALAD

Steps:

• In a small saucepan, combine sugar, vinegar, and olive oil. Season to taste with salt, black pepper, and celery seeds. Heat until hot, but not boiling. Cool.
• In a large bowl, combine corn, peas, green beans, onion, green pepper, and pimentos. Pour cooled vinegar mixture over vegetables; mix well. Chill in the refrigerator overnight. Serve cold.

SHOE PEG RELISH SALAD

Steps:

• Open the three cans and pour into a colander. Set aside to drain well.
• Once drained, place the veggies and all other salad ingredients in a large heatproof bowl. Set aside while you make the hot dressing.
• Make the dressing: Place the dressing ingredients in a small saucepan. Heat to almost boiling, then remove from heat.
• Pour the HOT dressing over the salad ingredients. Mix well. Cover and chill overnight. Drain before serving.

BABY PEA SALAD

Steps:

• Open can of peas and drain very well.
• In a bowl lightly mix all ingredients.
• Refrigerate before use.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.