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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shoepeg Corn Salad Recipe

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This recipe for Shoepeg Corn Salad is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar 1 cup celery
3/4 cup vinegar 1 green bell pepper
1/2 cup vegetable oil 1 green onion
1 tablespoon water 12 oz, can white shoepeg corn (drained)
1 teaspoon salt 16 oz. can French style green beans
1 teaspoon black pepper 17 oz. can Le Sueur English peas (drained)
2 oz. jar chopped pimentos
Directions:
Directions:
Bring vinegar, oil, sugar, salt, pepper, and water to a boil. Let cool. Pour marinade over corn, green beans, English peas, pimentos, celery, bell pepper, and green onion mixture. Refrigerate overnight.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is a great side for ham or brisket. I got this recipe from a friend I played tennis with about 20 years ago and have used is ever since. It really does go with just about anything and you can add other vegetables to it like carrots and even black eyed peas.

 

 

 

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