Shelly's Recipe

Shoe Peg Corn Salad

Category: Salad

1 (15-ounce) can shoe peg corn, drained
1/4 cup diced green pepper
2 tablespoons chopped pimento
1 (15-ounce) can English peas, drained (I used LeSeur Early Peas)
1/2 cup chopped celery
1/2 cup chopped red onion
1 cup diced cucumber
1/3 cup lite olive oil
3 tablespoons sugar
1-1/2 teaspoons salt
3 tablespoons red wine vinegar

Combine all vegetables. Mix oil, sugar, vinegar and salt; stir until sugar dissolves. Pour over vegetables and toss gently. Chill about 6 to 8 hours before serving.

The trick is the marinate of sugar, oil, salt & vinegar. I find it easy to combine all veggies in a gallon size zip-lock bag and pour the marinate over it. This makes it easy to shake and get the veggies covered well. Then when ready to serve, just pour out into serving bowl.