White Shoepeg Corn Salad Recipes
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
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
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
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.
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
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.
SHOEPEG CORN AND BABY PEA SALAD
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
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
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