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
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