This is a standard recipe from that old church cookbook or junior league cookbook you've had stashed on the shelf for the last twenty years. Crack it open - there are some great old comfort food recipes in there.
Since Thanksgiving is coming up, my thoughts are going to dishes like this one to take to family and work gatherings.
Shoe Peg Corn Salad has been on the Recipes Without Pictures page forever and I finally made it again so I could get a photo:
This salad is full of vegetables and crunchy stuff and coated with an oil-and-vinegar-based tangy vinaigrette. The apple cider vinegar gives it a fuller taste than regular white vinegar, so be sure and stick with that.
I sat down and ate a little bowl for a meal and the vinegar was a little too much for the salad to be a standalone meal, but as a side it really complements the other stuff you've piled on your plate from the buffet!
Shoe Peg Corn Salad is also a really good make-ahead dish since it needs to sit in the refrigerator overnight to soak in that wonderful dressing. The celery, onion and bell pepper stay nice and crunchy!
Looking for some more great salads?
- White Bean Salad
- Chrissy Teigen's Cool Ranch Taco Salad (marvelous!)
- Hearty Tuna Salad (my favorite salad!)
- ½ scant Cup apple cider vinegar
- ½ Cup salad oil, (vegetable or canola)
- ¼ Cup plus 1 tbsp. sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 can, (11 oz.) drained shoe peg corn
- 1 can, (15 oz.)drained Le Sueur Peas
- 1 Cup chopped celery
- 1 Cup diced bell pepper
- 2 heaping tbsp. chopped purple onion
- Whisk together the dressing ingredients in a sauce pan on medium heat and bring to a boil. Set the dressing aside and cool completely.
- Meanwhile, mix all of the vegetables into a large bowl. Pour the cooled dressing over the vegetables and stir well.
- Refrigerate overnight for the dressing to soak into the vegetables. Before serving, drain the dressing from the salad.
Tips and Stuff:
Don’t forget to drain most or all of the dressing before serving or it will be overwhelming.
The Le Sueur peas are recommended because they are firmer and will hold up to the dressing without getting mushy. Frozen peas would work, too.
*It really is tangy, so if you want less vinegar taste, cut the cider vinegar down by a couple of tablespoons.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 112Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 207mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 1g
Nutrition values are approximate