Wayne County Homemaker Recipe – Shoepeg Corn Salad by Wanda Dodson

SHOEPEG CORN SALAD
14 to 15 oz. can French cut green beans, drained
2 c. frozen peas, thawed or equivalent of canned peas, drained
14 to 15 oz. can shoepeg corn (white corn), drained
1 lg. onion, chopped
1 lg. green pepper, chopped
½ lg. red pepper, chopped or equivalent of canned pimento pepper
1 c. celery, diced
½ c. sugar
¾ c. vinegar
¼ c. vegetable oil
1 T. cold water
Place sugar, vinegar, oil, and cold water in small saucepan and bring to a boil. Stir until sugar is dissolved. Remove from heat and cool. Mix all vegetables in large bowl, add dressing and toss. Cover and refrigerate 12 to 24 hours before serving. Drain and serve. Makes 8 servings.
By: Wanda Dodson – Odds ‘N Ends Homemaker Club
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