Shoepeg corn isn’t just fun to say (although it is)! It’s a cultivar beloved for its distinct sweetness, making it perfect for Mom’s Shoepeg Corn Salad! It’s still made just the same way Mom did, with green peppers for brightness, lightly spicy pimentos, crunchy celery, and of course, the summer goodness of the corn. For everything to come together in the sweet and tangy dressing, it needs quite a bit of time, but good things come to those who wait. And Mom’s Shoepeg Corn Salad is certainly worth waiting for!
Ingredients
- 1 (15-ounce) can peas, drained
- 1 (15-ounce) can shoepeg corn, drained
- 1 (15-ounce) can green beans, drained
- 1 (2-ounce) jar pimentos
- 1 cup celery, chopped
- 1/2 cup green bell pepper, chopped
- 1/2 cup onion, chopped
- 1 cup white sugar
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup white wine vinegar
Directions
Step 1 –In a bowl, mix together the peas, the corn, the green beans, the pimentos, the celery, the bell pepper, and the onion.
Step 2 –In a saucepan over medium heat, combine the sugar, the black pepper, the salt, the oil, and the vinegar.
Step 3 –Bring the vinegar mixture to a boil.
Step 4 –Pour about 1/2 of the dressing over the salad, mixing well to coat. Reserve the rest of the dressing for another use.
Step 5 –Refrigerate for 23 hours.
Step 6 –Serve.