Shoepeg corn salad
Shoepeg corn salad
Ingredients/Components
- sugar - 3 Tbsp
- salt
- red wine vinegar - 3 Tbsp
- chopped celery - 1/2 c
- chopped green pepper - 1/4 c
- diced pimiento - 2 Tbsp
- chopped red onion - 1/2 c
- can Shoepeg white corn, drained - 1 oz
- peeled, chopped cucumber - 1 c
How to make shoepeg corn salad:
Combine corn, green pepper, pimiento, celery, cucumber and onion and set aside. Combine remaining ingredients; mix well and pour over vegetables. Toss gently. Cover and chill at least 8 hours or overnight. Makes 4 to 6 servings.Recipe categories: Vegetables, Corn, Onions.
Rating:
Related ingredients:
eggs, biscuit mix, large potatoes, olive oil, large mushrooms, can creamed corn, carrots, finely chopped, yellow squash, sliced 1/4-inch thick, bushel pickles of similar size, carrots, cut into circles or pieces
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