Shoepeg Corn And Baby Pea 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
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.
BABY PEA SALAD
A very quick and easy salad for the warm, summer days. As guests arrive and the glasses are filled, the salad can be prepared and it will be ready before the fire has turned to coals.
Provided by Hetta
Categories South African
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Open can of peas and drain very well.
- In a bowl lightly mix all ingredients.
- Refrigerate before use.
Nutrition Facts : Calories 221.2, Fat 11.3, SaturatedFat 5.6, Cholesterol 36.3, Sodium 581.2, Carbohydrate 16.3, Fiber 5.2, Sugar 6.9, Protein 13.8
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.
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