Marinated Shoepeg Corn Salad
This classic chilled vegetable salad recipe 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!
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 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.
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