Easy Shoepeg Corn Salad Recipe (Classic Marinated Vegetable Salad)
Inside: This classic shoepeg corn salad—also known as a marinated vegetable salad—is made with white shoepeg corn, French-style green beans, Le Sueur English peas, and marinated in a sweet and tangy oil and vinegar dressing. It’s the perfect side dish for potlucks, picnics, barbecues, and any summer meal!
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This old school side dish brings not only a yummy vegetable to the table, but also sweet memories.
When I needed a side to bring to a Mother’s Day luncheon, this classic marinated shoepeg corn salad immediately came to mind, because my marvelous mother-in-law taught me how to make it.
So it was the perfect time to dig out this old recipe page, because… it’s a tribute to one of my favorite mamas and one of her favorite summer salads.
And it’s the perfect addition to our al fresco Mother’s Day meal!
What is Shoe Peg Corn Salad?
Shoepeg corn salad is a type of marinated vegetable salad made with canned vegetables and a sweet oil and vinegar dressing.
It’s a pretty and colorful blend of white shoepeg corn, green peas and beans, and red pimentoes. And it’s just as pleasing to taste with a mix of onions, celery, and bell pepper for a little crunch.
But marinating it overnight in a sweet oil and vinegar dressing is what really makes this a crowd favorite.
I can’t find exactly when it was first made, but I believe this beloved retro salad was popular in the seventies (correct me if I’m wrong). Canned veggies were king then—and I’m totally okay with the quick prep they give!
If you’re a collector of good ol’ southern cooking Junior League or church recipe cookbooks, there’s a good chance a version of this vegetable salad recipe is sitting in your kitchen.
Mine is a copy in my mother-in-law’s pretty cursive handwriting:
You may find this vegetable salad under another name, however. In the South, it’s widely known as Shoepeg Corn Salad. But I’ve also seen it called:
- Chilled vegetable salad
- Marinated vegetable salad
- Make ahead vegetable salad
- Le Sueur pea salad
- Calico salad
- Overnight vegetable salad
By any name it’s easy. And delicious. And it has definitely stood the test of time.
And What is Shoepeg Corn?
Shoepeg corn is a white corn and it’s smaller and sweeter than yellow corn. The kernels on this type of corn are shaped like a “peg” and are less uniform on the cob than yellow.
Ingredients for Marinated Shoepeg Corn Salad.
- 1 11-oz. can white shoepeg corn, drained
- 1 15-oz. can petite sweet peas (Le Sueur brand), drained
- 1 14.5-oz. can French-style green beans, drained
- 1 small jar of diced pimento
- 1 bunch of green onions, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped or sliced
- 3/4 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1/2 – 1 cup sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
How to Make Marinated Vegetable Salad.
Putting together the salad ingredients is fast—you just have to remember to make it the day before you serve it.
1. Make the marinade. Combine the oil, apple cider vinegar, sugar, salt, and pepper in a small saucepan. Bring to a low boil over medium heat and cook, stirring often for about 5 minutes, or until the sugar dissolves. Set aside and cool for 30 minutes.
2. Mix the vegetables. In a large bowl, combine the drained canned vegetables, chopped green onions, celery, bell pepper, and diced pimentoes.
3. Pour the marinade over the vegetable mixture and stir until combined.
4. Cover and chill the salad overnight in the refrigerator.
5. Drain the marinade before serving, or serve with a slotted spoon.
This marinated vegetable salad comes together quickly, but the overnight chill time is what gives this shoepeg corn salad its signature flavor.
Options for Marinated Shoepeg Corn Salad.
- Lower the sugar. The classic recipe calls for a whole cup of sugar, but personally that makes it way too sweet for me, so I only use half a cup. The salad is still very sweet, but a little more tangy.
- Substitute chopped purple or red onion for the green onion for even more color and a slightly different flavor.
Tips for the Best Marinated Shoepeg Corn Salad.
- Don’t substitute regular green peas for small petite sweet peas.
- Don’t use white vinegar in place of apple cider vinegar.
- Don’t cheat on the chill time. The salad needs to marinate for at least eight hours. I find it’s even better after two days.
- Drain the marinade before storing the leftovers or the veggies will get soft.
FAQs for this Overnight Pea, Bean, and Corn Salad.
Substitute the Sugar.
If you’re watching your sugar intake, use your favorite sugar substitute in the dressing according to the ratio directions on the bag.
Storage.
Keep the leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to a week.
What to Serve Shoepeg Corn Salad With.
The sweetness of this side dish makes it the perfect salad to go with any salty, smoky, or savory meals:
- Ham
- Brisket and BBQ
- Pork chops or pulled pork
- Grilled chicken
- Hamburgers
- Summer sandwiches
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Shoepeg Corn Salad Printable Recipe:
Marinated Shoepeg Corn Salad
Ingredients
- 1 11-oz. can white shoepeg corn, drained
- 1 15-oz. can petite sweet peas, drained (Le Sueur brand)
- 1 14.5-oz. can French-style green beans, drained
- 1 small jar diced pimento
- 1 small bunch green onions, chopped
- 1 green bell pepper, chopped
- 3 celery ribs, chopped or sliced
- 3/4 cup apple cider vinegar
- 1/2 cup vegetable oil
- 1/2 -1 cup white granulated sugar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
Make the marinade.
- Combine the oil, apple cider vinegar, sugar, salt, and pepper in small saucepan. Bring to a low boil over medium heat and cook, stirring often for about 5 minutes, or until the sugar dissolves. Set aside and cool for 30 minutes.
Assemble the veggies.
- In a large bowl, combine the drained corn, green beans, and peas with the chopped green onions, celery, bell pepper, and diced pimentoes.
Marinate the salad.
- Pour the cooled marinade over the vegetable mixture and stir until combined.
- Cover and chill the salad overnight in the refrigerator, at least 8 hours.
- Drain the marinade before serving, or serve with a slotted spoon.
I hope you’ll stop by our Mother’s Day brunch where I’ll be serving this side. It’s a virtual party supper club style with a complete menu of recipes perfect for Mom’s special day!
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SO grateful to find your recipe! Have made a similar one that my mother-in-law made often, but we lost the recipe in a move a few years ago. Her version included a drained can of diced carrots which she wasn’t able to purchase locally after moving south when they retired. We’d bring down a case when we visited and immediately make the salad for the following day.
I’m glad you found this one Deb! You don’t see shoepeg corn salad much anymore but when I remember to make it people love it.
Regarding the chopped green onions, do you use the green tops or just the white part?
Hi Louise! For this you could use the whole green onion except for the roots. The white part adds a little more onion flavor, while the green tops are milder and add nice color. If you prefer a milder onion taste, you can use mostly the green tops, but I use some of the white as well in this recipe.
Have you tried substituting olive oil for the vegetable oil? Not a big fan of seed oils but I’m wondering if the taste would be altered significantly.
I haven’t but I’m thinking it would be fine! Of course the old classic recipes like this didn’t care back then.
There probably was not canola oil in the vegetable oil when the recipe was originally served.
It was delicious!!
Lovely marinated veg salad! One correction: your family recipe calls for 1/2 cup oil. I agree. Your printed recipe calls for 1 cup oil. I remade my marinade with your handwritten amounts and found it perfect. (The 1 cup must be a clerical error.). Fabulous recipe and even better leftovers!!
Great catch Sandra! I’ve made it both ways but prefer the recipe I got from my mother-in-law so I made the change here in the post. Thanks!!
I add 1/2 bag of frozen pearl onions and a small can of mushrooms. I leave out the celery because my son doesn’t like celery. I use the La Saer petite pea with mushrooms and pearl onions.
I’d personally love the addition of mushrooms Linda!
This looks delicious Kate! I can’t wait to try it. The prefect salad recipe for summer!
Thanks Michele! I had forgotten how much I loved this salad in the summer for years.
Kate,
This recipe sounds so good. My mother-in- law used to make something that reminds me of this. I can’t wait to try it and see if it’s the same recipe. We no long have her recipes, and it makes me sad.
It probably is the same one or similar. I don’t think I’d made it since my mother-in-law passed away. It brought back memories of great times with her!
Has anyone ever made this with frozen peas and corn? I have a lot bagged up from a friends summer Garden and I would love to use. I’m not sure if they would turn mushy??
Kate I’ve never made this before. I can’t wait to try it – sounds so delish!
Thanks Stacy. People that turn their noses up at vegetables will usually eat this because it’s sweet!
This is a new to me recipe, Kate. I’ve never heard of it, but it looks and sounds delish. I can’t wait to try it. Thanks for sharing!
Thanks Jen! I made it at Easter and one of my friends from Ohio had never had it and loved it. She even came by to get some leftovers and the recipe.
My grandmother used to make a salad like this and I’d completely forgotten about it! So glad you shared it so I can give it a try. Thanks for joining us this month, Kate!
Thanks Anne! I think we’d all forgotten about this one. But I always think of it when we have ham or brisket because my mother-in-law would make it as a side every time.