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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shoepeg Corn Salad Recipe

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This recipe for Shoepeg Corn Salad is from Breaking Bread, 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:  
Dressing:
1/2 cup sugar
1/4 cup oil
3/4 cup vinegar (cider or balsamic)

Salad:
1 can shoepeg corn
1 can French-style green beens
1 cup chopped fresh celery
1 cup chopped fresh green pepper
1 can sweet peas
Directions:
Directions:
Mix together sugar, oil and vinegar until sugar is completely dissolved. It is okay to microwave just enough for ingredients to get warm so sugar completely dissolves.

Combine salad ingredients. Pour dressing over the vegetables and refrigerate overnight. Serve chilled.
Personal Notes:
Personal Notes:
Great side dish that goes a long way for a potluck meal or summer picnic.

 

 

 

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