Shoepeg Corn Salad

Debby Gruver
Hutchinson, Kansas

Shoepeg Corn Salad

3/4 c. vinegar
1/2 c. vegetable oil
1 c. sugar
1 T. water
1 tsp. ground black pepper
1 tsp. salt
15.25 oz. can baby peas, drained
2 – 11 oz. cans white, or shoepeg corn, drained
4 oz. chopped pimentos
5 green onions, chopped
6 celery ribs, chopped
1 green pepper, chopped

In a small saucepan, combine first 6 ingredients. Cook and stir over medium heat until sugar is completely dissolved. Cool. In a large non metallic bowl, combine remaining ingredients. Pour marinade over vegetables. Cover and refrigerate at least 24 hours, stirring occasionally. The longer it sits, the better it gets. I prefer 48 hours before serving.  This is a delicious side dish for a barbecue or picnic! Enjoy!

Note: THANK YOU Debby…This is always been a favorite of mine at a church salad supper or pot luck, but I had never had the recipe, or known what it was called before you submitted this for our cookbook. We will enjoy it!  ~Vicki

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