Shoepeg Corn Salad
Ingredients:
- shoepeg corn, drained - 16 ounce can
- leseur baby peas, drained - 16 ounce can
- french-cut green beans, drained - 16 ounce can
- pimientos, drained, diced - 1 small jar
- chopped red onion - 1/2 cup
- chopped green bell pepper - 1/4 cup
- chopped celery - 1/2 cup
- chopped carrot - 1/2 cup
- apple cider vinegar - 1/3 cup
- salad oil - 1/2 cup
- sugar - 1/4 cup
- salt - 1/2 t
- black pepper - 1/2 t
- celery seed - pinch
Instructions:
Prepare dressing -- in a small sauce pan, heat vinegar, salad oil, sugar, salt, pepper and celery seed, stir constantly, until sugar dissolves. Remove from heat; set aside, COOL completely.
Place corn, peas and beans in a colander; set aside to drain well. Chop pimientos, onion, bell pepper, celery and carrots, to about the size of a kernel of corn. Place all vegetables in a bowl; mix together.
Pour COOLED dressing ingredients over the corn mixture; mix well. Cover, place in the refrigerator for at least 1 - 2 hours to marinate. Salad will keep for a few days.
