Best Indiana Shoepeg Salad Recipes

SHOEPEG CORN SALAD

Shoepeg Corn Salad image

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

Ingredients

½ cup mayonnaise
3 small green onions, thinly sliced
2 tablespoons white wine vinegar
2 tablespoons minced pickled jalapeno peppers
2 tablespoons minced fresh parsley
1 tablespoon light olive oil
salt and ground black pepper to taste
2 (11 ounce) cans shoepeg corn, rinsed and drained
1 cup halved grape tomatoes

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

Shoepeg Corn Salad image

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

Ingredients

1 cup chopped celery
1 cup chopped green pepper
1 cup chopped onion
1 (15 1/2 ounce) can white shoepeg corn, drained
1 (14 1/2 ounce) can French style green beans, drained
1 (15 1/2 ounce) can green peas, drained and rinsed
1 (15 1/2 ounce) can black beans, drained and rinsed
3/4 cup vinegar
1 cup sugar or 3/4 cup Splenda sugar substitute
1/4 cup oil
salt and pepper

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

Shoepeg Corn Salad image

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

Ingredients

SALAD INGREDIENTS:
1 16-oz can shoepeg corn, drained
1 16-oz can leseur baby peas, drained
1 16-oz can french-cut green beans, drained
1 small jar pimientos, drained and diced
1 bunch scallions, trimmed and thinly sliced (use some of the greens, too!)
1/4 c green bell pepper, diced
1/2 c celery, thinly sliced
1 Tbsp fresh parsley, chopped
VINAIGRETTE DRESSING:
1/3 c apple cider vinegar
1/2 c salad oil
1/4 c sugar
1/2 tsp salt
1/2 tsp black pepper
1 pinch celery seed

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 AND VEGGIE SALAD

Shoepeg Corn and Veggie Salad image

Easy recipe! Feel free to add whatever veggies you enjoy. The longer it sits the more potent it becomes. The original recipe calls for pimentos but I omitted them.

Provided by Ann Lombardi @Goofy1376

Categories Vegetables

Number Of Ingredients 8

Ingredients

1 can(s) white shoepeg corn
1 can(s) green beans
1 can(s) green peas
1 cup(s) chopped celery
1 cup(s) chopped onion
3/4 cup(s) white vinegar
1/2 cup(s) vegetable oil
1 cup(s) sugar

Steps:

Drain all the veggies and put into a bowl.
In a saucepan add sugar, vinegar, and oil. Heat and stir until all ingredients are dissolved. Let mixture cool.
Pour cooled mixture over veggies and refrigerate overnight.

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