GREEN BEAN, CORN AND PEA MARINATED SALAD
Make and share this Green Bean, Corn and Pea Marinated Salad recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Onions
Time P1D
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
- In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
- Remove from heat and pour over the veggies.
- Refrigerate overnight.
Nutrition Facts : Calories 646.4, Fat 28.9, SaturatedFat 3.8, Sodium 748.5, Carbohydrate 94.3, Fiber 10.1, Sugar 60.4, Protein 9.3
SHOE PEG SALAD
This cool, refreshing salad can also be used as a relish. It is always a hit!!
Provided by Stephanie Lane
Categories Salad Vegetable Salad Recipes
Time 13h35m
Yield 7
Number Of Ingredients 11
Steps:
- In a small saucepan, combine sugar, vinegar, and olive oil. Season to taste with salt, black pepper, and celery seeds. Heat until hot, but not boiling. Cool.
- In a large bowl, combine corn, peas, green beans, onion, green pepper, and pimentos. Pour cooled vinegar mixture over vegetables; mix well. Chill in the refrigerator overnight. Serve cold.
Nutrition Facts : Calories 370.6 calories, Carbohydrate 54.4 g, Fat 16.8 g, Fiber 5.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 643.3 mg, Sugar 29.2 g
MARINATED SALAD
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
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
This recipe is so simple, it stores well, and keeps in the fridge for a long time. Great for summer pot-lucks and picnics, it travels well to out-of-town get-togethers, tastes great with fried-chicken, and is always a hit!
Provided by Terrie Hoelscher
Categories Other Salads
Time 15m
Number Of Ingredients 16
Steps:
- 1. n a small sauce pan, heat the vinegar, salad oil, sugar, salt, pepper, & celery seed, stirring constantly, until sugar dissolves. Remove from heat, and allow to COOL completely.
- 2. Drain the shoe peg corn, canned baby peas and french-cut green beans. Combine in a bowl with the diced pimientos, sliced scallions, diced bell pepper, celery & fresh parsley (if available).
- 3. Pour COOLED dressing ingredients over the corn/bean mixture, mix well, cover, and allow to marinate in refrigerator for at least 1 - 2 hours. This salad will "keep" for quite awhile!
SHOEPEG CORN SALAD
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
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.
WHITE CORN AND BABY PEA SALAD
This salad is easy to prepare using frozen shoe peg corn and baby petite peas. The recipes comes from Better homes and gardens. Cook time is chill time.This is a no-cook recipe.
Provided by Barb G.
Categories Corn
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
- For Dressing; in a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper, cover and shake well.
- Pour dressing over the corn and pea mixture; Toss gently to coat, stir in mint; cover and chill for 1 to 2 hours.
SHOE PEG CORN SALAD
Number Of Ingredients 10
Steps:
- Put the dressing ingredients into a sauce pan on medium heat and bring to a boil. Set the dressing aside and cool completely. Meanwhile, mix all of the vegetables into a large bowl. Pour the cooled dressing over the vegetables and stir well. Refrigerate overnight for the dressing to soak into the vegetables. Before serving, drain the dressing from the salad.
- Tips and Stuff: Don't forget to drain most or all of the dressing before serving or it will be overwhelming. The Le Sueur peas are recommended because they are firmer and will hold up to the dressing without getting mushy. Frozen peas would work, too. *It really is tangy, so if you want less vinegar taste, cut the cider vinegar down by a couple of tablespoons.
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SHOE PEG CORN SALAD – MY RECIPE REVIEWS
From myrecipereviews.com
Servings 12Total Time 24 hrs 15 minsCategory Soups, Stews, And SaladsCalories 112 per serving
- Whisk together the dressing ingredients in a sauce pan on medium heat and bring to a boil. Set the dressing aside and cool completely.
- Meanwhile, mix all of the vegetables into a large bowl. Pour the cooled dressing over the vegetables and stir well.
- Refrigerate overnight for the dressing to soak into the vegetables. Before serving, drain the dressing from the salad.
MARINATED SALAD ~ SOMETIMES CALLED SHOEPEG CORN SALAD
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Estimated Reading Time 2 mins
WHITE CORN AND BABY PEA SALAD | BETTER HOMES & GARDENS
From bhg.com
5/5 (3)Calories 103 per servingTotal Time 1 hr 15 mins
- In a large mixing bowl combine the corn, peas, jicama, celery, green onions, and sweet pepper.
- In a screw-top jar combine the vinegar, brown sugar, parsley, salt, and white pepper. Cover and shake well. Pour over the corn mixture; toss gently to coat. Stir in mint. Cover and chill for 1 to 2 hours. Makes 10 to 12 servings.
SOUTHERN VEGETABLE SALAD RECIPE - THESE OLD COOKBOOKS
From theseoldcookbooks.com
Servings 16Total Time 24 hrs 10 minsCategory Salad, Side DishCalories 176 per serving
- In a saucepan, bring vinegar, oil. salt, celery seed, pepper and sugar to a boil. Stir until sugar is dissolved. Remove from heat and let cool completely.
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