Shoepeg Corn And Veggie Salad Recipes

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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

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

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

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

SHOEPEG CORN CASSEROLE



Shoepeg Corn Casserole image

A co-worker brought this casserole to one of our potlucks. After I got the recipe, I made it for one of my family's Thanksgiving dinners and it has been requested so often that it has become a staple at family gatherings.

Provided by DIVER3DOWN

Categories     Side Dish     Casseroles

Time 55m

Yield 10

Number Of Ingredients 10

½ cup chopped onion
½ cup chopped celery
¼ cup chopped green bell pepper
½ cup shredded mild Cheddar cheese
1 (11 ounce) can white corn, drained
1 (14.5 ounce) can French cut green beans, drained
1 (10.75 ounce) can condensed cream of celery soup
1 (8 ounce) container sour cream
¼ (16 ounce) package buttery round crackers, crushed
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine onion, celery, green pepper, cheese, corn, green beans, soup and sour cream. Spoon into a 2-quart casserole dish.
  • Combine crushed crackers with melted butter and sprinkle on top of vegetables.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 276.8 calories, Carbohydrate 18.8 g, Cholesterol 43.7 mg, Fat 20.6 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 10.9 g, Sodium 674 mg, Sugar 3.7 g

SHOEPEG CORN SALAD



Shoepeg Corn Salad image

Make and share this Shoepeg Corn Salad recipe from Food.com.

Provided by gym-princess

Categories     Vegetable

Time 20m

Yield 9 cups

Number Of Ingredients 11

1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 (15 1/2 ounce) can white shoepeg corn, drained
1 (14 1/2 ounce) can French style green beans, drained
1 (15 1/2 ounce) can green peas, drained and rinsed
1 (15 1/2 ounce) can black beans, drained and rinsed
3/4 cup vinegar
1 cup sugar or 3/4 cup Splenda sugar substitute
1/4 cup oil
salt and pepper

Steps:

  • Place vegetables into a large bowl.
  • Bring vinegar and sugar to a boil in a small saucepan until sugar is melted. Add oil.
  • Pour over vegetables.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 296.6, Fat 7, SaturatedFat 1, Sodium 127, Carbohydrate 53.3, Fiber 8.9, Sugar 26.9, Protein 8.4

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

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.

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