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"Hunger is the best sauce in the world."--Cervantes

Shoepeg Corn Salad Recipe

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This recipe for Shoepeg Corn Salad is from Recipes From the Heart, 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:  
2 cans white shoepeg corn, drained
1 can LeSur baby peas, drained
1 cup chopped celery
½ cup chopped red onion

½ cup sugar
½ cup olive oil
½ cup apple cider vinegar
½ teaspoon salt
½ teaspoon black pepper
Dash garlic powder
Directions:
Directions:
In small sauce pan, mix together sugar, oil, vinegar, salt, pepper and garlic powder. Heat until boiling and sugar is dissolved. Continue boiling for one minute, remove from heat and cool.

Prepare and mix together corn, peas, celery and red onion. Pour cooled dressing over vegetables, stir, and refrigerate for 6-8 hours or (preferably) overnight before serving.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
My cousin invited us over for dinner and served a shoepeg corn salad that was.....well, I could have eaten the whole bowl myself! A good length of time passed before I decided to call her for the recipe. Much to my chagrin, she didn't even remember ever making a shoepeg corn salad. I searched through a number of recipes before I found this one that I believe to be the nearest to what I had that night. And, yes, I could eat the whole thing myself!

 

 

 

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