Shoe Peg Salad

Shoe Peg Salad

from judy w.

3/4 cup white sugar
1 can (15 oz) can baby peas, drained
3/4 cup distilled white vinegar
1 (15 oz) can green beans, drained
1/2 cup olive oil
1 onion, chopped
salt/pepper to taste
1 green bell pepper, chopped
1 teaspoon celery seed
1-(4 oz) jar of pimentos
2 cans shoe peg whole kernel corn, drained

In a small saucepan, combine sugar, vinegar and olive oil. Season to taste with salt, black pepper and celery seeds. Heat until hot, but not boiling. Cool.
In large bowl, combine corn, peas, green beans, onion, green pepper and pimentos. Pour cooled mixture over veggies. Mix well. Chill in the refrigerator overnight. Serve cold. This also can be used as a relish. Stores well in the fridge.
Serves 6 to 8.



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