Shoe Peg Salad Recipes

SHOEPEG CORN SALAD

Shoepeg Corn Salad image

From a chuch cookbook called "Our Daily Bread" from the First Baptist Church in Vernon, Tx. I picked this up at Half Price Books, a wonderful source for local cookbooks.

Provided by True Texas

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 (10 ounce) cans white shoepeg corn
1 teaspoon dry mustard
1 1/2 cups celery, finely chopped
1 small onion, chopped fine
1 green pepper, chopped fine
1 teaspoon salt
1 (3 ounce) jar pimientos
1 tablespoon sugar

Steps:

Mix the above and marinate in 1/8 cup wine vinegar and 1/2 cup vegetable oil.
Chill thoroughly. Better if made the day or two days ahead of time.

Nutrition Facts : Calories 109.6, Fat 1, SaturatedFat 0.1, Sodium 413.6, Carbohydrate 25.5, Fiber 3.5, Sugar 4, Protein 3.6

SHOEPEG CORN AND BABY PEA SALAD

Shoepeg Corn and Baby Pea Salad image

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.

Provided by Pam-I-Am

Categories Lunch/Snacks

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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)
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

Steps:

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.

Nutrition Facts : Calories 179.6, Fat 7.5, SaturatedFat 0.6, Sodium 97.3, Carbohydrate 25.4, Fiber 4.9, Sugar 10.8, Protein 4.8

MARINATED SALAD

Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories Salad Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

SHOEPEG CORN SALAD

Shoepeg Corn Salad image

April Ingram of Sweetwater, Tennessee tosses crunchy corn, red pepper, green onions and tomatoes with mayonnaise to make this simple salad. "This is a favorite in our household. It's also a big hit at church dinners," she adds.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 6-8 servings.

Number Of Ingredients 7

Ingredients

5 cans (7 ounces each) white or shoepeg corn, drained
3 plum tomatoes, seeded and chopped
1/2 cup thinly sliced green onions
1/2 cup chopped sweet red pepper
1/2 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 140 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

SHOEPEG CORN SALAD

Shoepeg Corn Salad image

A simple but delicious no-cook side dish for summer that is equally good and easy to do any time of the year!

Provided by HappyGrandma

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup mayonnaise
3 small green onions, thinly sliced
2 tablespoons white wine vinegar
2 tablespoons minced pickled jalapeno peppers
2 tablespoons minced fresh parsley
1 tablespoon light olive oil
salt and ground black pepper to taste
2 (11 ounce) cans shoepeg corn, rinsed and drained
1 cup halved grape tomatoes

Steps:

Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 18 g, Cholesterol 5.2 mg, Fat 13.3 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 340 mg, Sugar 3.3 g

SHOE PEG CORN SALAD

Shoe Peg Corn Salad image

My Mother-in-law used to make this wonderful salad for all our family gatherings.

Provided by Donna Fluharty @hubbyluv

Categories Other Side Dishes

Number Of Ingredients 10

Ingredients

1 can(s) shoe peg corn
1 can(s) small peas
1 can(s) french cut green beans
1 - green pepper chopped
1 cup(s) chopped celery
1 cup(s) chopped onion
DRESSING
1/2` cup(s) sugar
1/2 cup(s) vinegar
1/2 cup(s) oil

Steps:

Combine all Veggies. Set aside.
Cook Dressing ingredients until Sugar is disolved. Let cool then pour over Veggies and refridgerate overnight.

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