SHOEPEG CORN SALAD
By joyrizzo
Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 CAN white corn, drained
- 1 CAN French cut green beans, drained
- 1 CAN LeSueur peas, drained
- 1 small jar pimientos (??)
- 1 red onion, chopped
- 1 cup celery, chopped
- 3/4 cup wine vinegar
- 1/2 cup oil
- 1/2 teaspoon pepper
- 1 cup sugar
- 1 teaspoon salt
- 1 tablespoon water
Details
Preparation
Step 1
Mix first six ingredients and set aside.
Mix next six ingredients in saucepan and bring to a boil.
Remove from stove and cool slightly. Pour dressing
over corn mixture and refrigerate. Will last for days and is
better after it has been chilled for several hours.
You'll also love
- Turkey with Brown-Sugar Glaze 0/5 (0 Votes)
- Skinny potato salad 0/5 (0 Votes)
- Anise and Fennel Cookies 0/5 (0 Votes)
- Crook's Corner Shrimp & Grits 0/5 (0 Votes)
Review this recipe