- Shoepeg Corn Salad
I like this cool recipe for the hot summer months. I was given this recipe many years ago by an nice lady who hand copied it for me. This colorful, sweet-and-sour cold salad is always popular at summer picnics, potlucks or backyard cookouts. However, I serve it year round at various holiday meals. It is easy to assemble and only takes a few minutes.
- Steven Hicks
- 1 11oz can shoepeg corn, drained
- 1 15oz can English peas, drained
- 1 8oz can water chestnuts, drained, rinsed and chopped
- 1 2oz jar pimentos, drained
- 1 cup celery, chopped
- 3-4 green onions, chopped (including tops)
- ½ cup sugar
- ½ cup white vinegar
- ½ cup salad oil (we use canola or sunflower seed oil)
- 1 tsp salt
- ½ tsp black pepper
Combine all ingredients, cover and chill overnight or at least a few hours.