Shoepeg Corn and Baby Pea Salad
photo by Debloves2cook
- Ready In:
- 2hrs 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
Salad
- 1 large green pepper, seeded and chopped
- 1 1⁄2 cups celery, chopped
- 1 (15 ounce) can baby green peas, Drained (Le Sesueur brand)
- 1 cup green onion, chopped
- 1 (4 ounce) jar diced pimentos, drained
- 1 (11 ounce) can white shoepeg corn, drained (Green Giant Brand preferred)
-
Dressing
- 1⁄2 cup apple cider vinegar
- 1⁄4 cup sugar (or substitute Splenda)
- 1⁄4 cup canola oil
- 1⁄4 teaspoon salt
- 1 teaspoon dried dill
directions
- In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
- In a seperage jar or bowl, mix together dressing ingredients.
- Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
- While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
- Serve cold with a slotted spoon.
- Pour dressing.
Reviews
-
I am one of the folks Pam-I-Am has shared this with and I can tell you it is a HIT, I would give it 10 stars if possible! I take this dish to pot lucks and it never fails everyone wants the recipe. It is delicious, my DH requests it often. I sometimes use a combination of red/green and orange peppers for a more "confetti" look.
RECIPE SUBMITTED BY
Pam-I-Am
Camarillo, California