Shoepeg Corn Salad Recipes
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.
SHOE PEG CORN SALAD
A simple and refreshing no-cook side dish perfect for summer or any time of the year. Shoepeg corn, cucumber, tomato, and red onion tossed with a homemade, tangy mayonnaise and vinegar based dressing. This creamy tomato corn cucumber salad is perfect for cookouts and goes great with grilled chicken, fried chicken, and hamburgers.
Provided by Anne Clark
Categories Side Dish
Time 15m
Number Of Ingredients 12
Steps:
- Mix together the sour cream, mayonnaise, vinegar, dry mustard, celery salt, and salt and pepper in a large mixing bowl.
- Drain the corn into the bowl with the dressing, then mix in chopped cucumber, minced onion, and diced tomato. Toss well and refrigerate. If you have the time, let it sit in the refrigerator for several hours or overnight.
- Top with chopped green onion before serving, if desired. Serve as a side dish or a dip.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 19 g, Protein 3 g, Fat 12 g, SaturatedFat 3.5 g, Cholesterol 14 mg, Sodium 262 mg, Fiber 3 g, Sugar 5 g, Calories 187 kcal
SHOEPEG CORN SALAD
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
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 SALAD
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
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
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!
INDIANA SHOEPEG SALAD
This is a recipe that I got from a mother from my son's preschool. It's very good, crunchy, and fresh-tasting. My kids like this one, too, which shocked me...
Provided by Stacky5
Categories Corn
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Drain the corn, peas and beans and combine in a 3 quart bowl. Add celery, onions and peppers and mix well.
- In a small saucepan, combine sugar, oil, vinegar, salt and pepper. Bring to a boil and turn off heat.
- Cool dressing mixture,and then pour over vegetables. Refrigerate overnight before serving.
Nutrition Facts : Calories 407.1, Fat 19.1, SaturatedFat 2.5, Sodium 563.5, Carbohydrate 56.3, Fiber 8, Sugar 31.1, Protein 7.4
SHOEPEG CORN SALAD
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
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
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