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Salad - Marinated Shoepeg Corn, Peas, & Green bean Salad Recipe

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This recipe for Salad - Marinated Shoepeg Corn, Peas, & Green bean Salad is from Live To Eat 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:  
2 11-oz. can white shoepeg corn, drained
2 15-oz. can petite sweet peas, drained (Le Sueur brand)
2 14.5-oz. can French-style green beans, drained
2 small jar diced pimento
2 green bell pepper, diced
6 celery ribs, diced
2 medium carrots, finely chopped
1.5 cup apple cider vinegar
1 cup vegetable oil
1 -2 cup white granulated sugar
2 teaspoon salt, or to taste
1 teaspoon black pepper

Directions:
Directions:
Make the marinade.
Combine the oil, apple cider vinegar, sugar, salt, and pepper in small saucepan. Bring to a low boil over medium heat and cook, stirring often for about 5 minutes, or until the sugar dissolves. Set aside and cool for 30 minutes.

Assemble the veggies.
In a large bowl, combine the drained corn, green beans, and peas with the finely chopped carrots, diced celery, diced bell pepper, and diced pimentos.

Marinate the salad.
Pour the cooled marinade over the vegetable mixture and stir until combined.
Cover and chill the salad overnight in the refrigerator, at least 8 hours.
Serve with a slotted spoon.

Makes 16 servings

 

 

 

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