Shoepeg Corn And Veggie Salad Recipes

SHOEPEG CORN SALAD

Steps:

• Mix the above and marinate in 1/8 cup wine vinegar and 1/2 cup vegetable oil.
• Chill thoroughly. Better if made the day or two days ahead of time.

INDIANA SHOEPEG SALAD

Steps:

• Drain the corn, peas and beans and combine in a 3 quart bowl. Add celery, onions and peppers and mix well.
• In a small saucepan, combine sugar, oil, vinegar, salt and pepper. Bring to a boil and turn off heat.
• Cool dressing mixture,and then pour over vegetables. Refrigerate overnight before serving.

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!

SHOEPEG CORN AND VEGGIE SALAD

Steps:

• Drain all the veggies and put into a bowl.
• In a saucepan add sugar, vinegar, and oil. Heat and stir until all ingredients are dissolved. Let mixture cool.
• Pour cooled mixture over veggies and refrigerate overnight.

SHOEPEG CORN SALAD

Steps:

• Place vegetables into a large bowl.
• Bring vinegar and sugar to a boil in a small saucepan until sugar is melted. Add oil.
• Pour over vegetables.
• Add salt and pepper to taste.

SHOEPEG CORN SALAD

Steps:

• Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
• Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.