Shoepeg Corn and Baby Pea Salad |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
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This colorful salad recipe came from my mother-in-law and is a family favorite. I've shared it with friends over the years. It's delicious at a potluck, packed in lunches, at barbecues and more. It keeps in the frigerator for a good week. There are other versions out there, but my dressing had less oil and I use Splenda to cut down on the sugar, but you can use regular sugar if you like. Cooking time includes 2 hours for refrigeration. Ingredients:
1 large green pepper, seeded and chopped |
1 1/2 cups celery, chopped |
1 (15 ounce) can baby green peas (le sesueur brand) |
1 cup green onion, chopped |
1 (4 ounce) jar diced pimentos, drained |
1 (11 ounce) can white shoepeg corn (green giant brand preferred) |
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:
1. In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
2. In a seperage jar or bowl, mix together dressing ingredients.
3. Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
4. 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.
5. Serve cold with a slotted spoon.
6. Pour dressing.
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