Shoe Peg Relish Salad Recipes

SHOEPEG CORN SALAD

This recipe is so simple, it stores well, and keeps in the fridge for a long time. Great for summer pot-lucks and picnics, it travels well to out-of-town get-togethers, tastes great with fried-chicken, and is always a hit!

Provided by Terrie Hoelscher

Categories Other Salads

Time 15m

Number Of Ingredients 16

Shoepeg Corn Salad image

Steps:

1. n a small sauce pan, heat the vinegar, salad oil, sugar, salt, pepper, & celery seed, stirring constantly, until sugar dissolves. Remove from heat, and allow to COOL completely.
2. Drain the shoe peg corn, canned baby peas and french-cut green beans. Combine in a bowl with the diced pimientos, sliced scallions, diced bell pepper, celery & fresh parsley (if available).
3. Pour COOLED dressing ingredients over the corn/bean mixture, mix well, cover, and allow to marinate in refrigerator for at least 1 - 2 hours. This salad will "keep" for quite awhile!

Ingredients

SALAD INGREDIENTS:
1 16-oz can shoepeg corn, drained
1 16-oz can leseur baby peas, drained
1 16-oz can french-cut green beans, drained
1 small jar pimientos, drained and diced
1 bunch scallions, trimmed and thinly sliced (use some of the greens, too!)
1/4 c green bell pepper, diced
1/2 c celery, thinly sliced
1 Tbsp fresh parsley, chopped
VINAIGRETTE DRESSING:
1/3 c apple cider vinegar
1/2 c salad oil
1/4 c sugar
1/2 tsp salt
1/2 tsp black pepper
1 pinch celery seed

MARINATED SALAD

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories Salad Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

Marinated Salad image

Steps:

Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

Ingredients

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

SHOEPEG CORN SALAD

April Ingram of Sweetwater, Tennessee tosses crunchy corn, red pepper, green onions and tomatoes with mayonnaise to make this simple salad. "This is a favorite in our household. It's also a big hit at church dinners," she adds.

Provided by Taste of Home

Categories Lunch

Time 5m

Yield 6-8 servings.

Number Of Ingredients 7

Shoepeg Corn Salad image

Steps:

In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour.

Nutrition Facts : Calories 140 calories, Fat 11g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 332mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

Ingredients

5 cans (7 ounces each) white or shoepeg corn, drained
3 plum tomatoes, seeded and chopped
1/2 cup thinly sliced green onions
1/2 cup chopped sweet red pepper
1/2 cup mayonnaise
1/2 teaspoon salt
1/8 teaspoon pepper

SWEET RELISH SALAD

Provided by Rachael Ray : Food Network

Categories side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 9

Sweet Relish Salad image

Steps:

In the bottom of a salad bowl, mix together the sweet relish, ketchup, vinegar, extra-virgin olive oil with a whisk. Add lettuce and veggies to the bowl and toss salad. Season salad with salt and pepper, toss salad again and taste to adjust seasoning.

Ingredients

2 rounded tablespoons sweet pickle relish
2 tablespoons ketchup
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil, eyeball it
1 head iceberg lettuce, core removed and chopped
1 cup pre-shredded carrots, a couple of handfuls
4 scallions, chopped
4 radishes, thinly sliced
Salt and pepper

SHOEPEG CORN SALAD

A simple but delicious no-cook side dish for summer that is equally good and easy to do any time of the year!

Provided by HappyGrandma

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 2h15m

Yield 8

Number Of Ingredients 9

Shoepeg Corn Salad image

Steps:

Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.
Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

Nutrition Facts : Calories 201.1 calories, Carbohydrate 18 g, Cholesterol 5.2 mg, Fat 13.3 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 340 mg, Sugar 3.3 g

Ingredients

½ cup mayonnaise
3 small green onions, thinly sliced
2 tablespoons white wine vinegar
2 tablespoons minced pickled jalapeno peppers
2 tablespoons minced fresh parsley
1 tablespoon light olive oil
salt and ground black pepper to taste
2 (11 ounce) cans shoepeg corn, rinsed and drained
1 cup halved grape tomatoes