Indiana Shoepeg Salad Recipes

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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



Shoepeg Corn Salad image

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!

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

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



Shoepeg Corn Salad image

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

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

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



Shoepeg Corn Salad image

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

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

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



Shoepeg Corn Salad image

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.

5 cans (7 ounces each) white or shoepeg corn, drained
3 plum tomatoes, seeded and chopped
1/2 cup thinly sliced green onions
1/2 cup chopped sweet red pepper
1/2 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper

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



Indiana Shoepeg Salad image

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

1 (14 ounce) can white shoepeg corn (sweet)
1 (16 ounce) can English peas
1 (14 ounce) can French style green beans
1/2 cup celery, chopped
1/2 cup red onion, chopped
1/2 cup green pepper, chopped
3/4 cup sugar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup vegetable oil
1/4 cup white vinegar

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



Shoepeg Corn Salad image

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

2 (10 ounce) cans white shoepeg corn
1 teaspoon dry mustard
1 1/2 cups celery, finely chopped
1 small onion, chopped fine
1 green pepper, chopped fine
1 teaspoon salt
1 (3 ounce) jar pimientos
1 tablespoon sugar

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