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Shoepeg Salad Recipe

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This recipe for Shoepeg Salad, by , is from The Stallbaumer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Haverkamp

Category:
Category:

Ingredients:  
Ingredients:  
1 can French style green beans, drained
1 can Le Sueur small peas, drained
1 can shoepeg white corn, drained
1 can black beans, rinsed & drained
1 c. celery, finely chopped
1 small jar pimientos, drained & chopped
1/4-1/2 c. onion, finely chopped
1/2 c. sugar
1/2 tsp. salt
1 c. vinegar
1/4 c. salad oil

Directions:
Directions:
Place all vegetables in a large bowl. In a saucepan mix together sugar, salt and vinegar and bring to a boil. Add oil, mixing in well. Pour over vegetables and mix together gently. Cover and refrigerate 12 hours before serving. This recipe will keep up to 2 weeks if kept cold and covered.

Number Of Servings:
Number Of Servings:
12 - 16
Personal Notes:
Personal Notes:
Can use another type of bean for the black beans, such as a pinto or kidney bean or even add a second can of the French style green beans.

 

 

 

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