Shoepeg Corn Salad

 

This salad is also called marinated shoepeg corn salad, and it was a potluck favorite back in the 70s and 80s. It brings together pantry staples and a few fresh ingredients, keeps for up to a week in the fridge, and makes an easy side dish when you need something quick. 

This version is based on my mom’s recipe, with an updated dressing. The original dressing was made with 1/2 cup salad oil, 1/2 cup vinegar, and 1/2 cup sugar, then heated on the stove until the sugar dissolved. I swapped in avocado oil because it has a neutral taste that doesn’t overpower the dressing, and I like using it in place of vegetable oil when I can. I also used apple cider vinegar instead of white vinegar, mostly because I like the flavor. You can still use regular vinegar if that is what you have. I also wanted to cut back on the sugar, so I used hot honey instead. I’ve been on a hot honey kick since I picked up a bottle on my most recent trip to Buc-ee’s, and it adds just a little subtle heat to the salad. If you prefer a sweeter dressing, you can use more than a few tablespoons. 

I like to use a red onion for the salad. Red onion works best in salads, but green onions will also work.  You can use red bell pepper instead of a green bell pepper.  I usually only use a couple of celery stalks.  I don't know that you need an entire cup of celery.  

Ingredients: 

1 can shoepeg corn (white corn) 

1 can French-style green beans

1 can early June peas

1 large jar diced pimiento

1 cup of diced onion

1 cup of diced green bell pepper

1 cup diced celery 

Dressing: 

1/2 cup avocado oil 

1/2 cup of apple cider vinegar 

2-3 Tbsp of hot honey 

1 tsp of salt

Directions: 

Drain corn, green beans, and peas. Combine with other ingredients.  

Add oil, vinegar, honey, and salt to a Pyrex or microwave-safe bowl.  Microwave on high for a minute or until honey is dissolved. Set aside and let cool.  

Once the dressing has cooled down. stir it into the salad. Refrigerate the salad for 2-3 hours or overnight.