Description
This Shoepeg Corn Salad is a crisp, tangy southern side made with tender corn, fresh vegetables, and a simple vinegar dressing that improves as it chills.
Ingredients
Scale
- 2 cans shoepeg corn, drained
- 1/2 green bell pepper, chopped
- 1/2 cup green onion, chopped
- 1 small jar pimentos, drained
- 2 celery stalks, finely chopped
- 1/4 cup sugar
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 1 teaspoon Morton’s Nature Seasoning
- 1/2 teaspoon black pepper
Instructions
- Drain the corn and pimentos thoroughly.
- Combine corn, bell pepper, green onion, pimentos, and celery in a large bowl.
- Whisk sugar, olive oil, vinegar, seasoning, and pepper until blended.
- Pour dressing over vegetables and toss well.
- Cover and refrigerate for at least 4 hours or overnight before serving.
Notes
- Stir the salad once during chilling for even flavor.
- Drain vegetables well to avoid excess liquid.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 9g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg