Return to Franklin Kitchen


Shoepeg Corn Vegetable Salad

Submitted by: Tim Bleichroth




A good friend of mine makes this salad for our daylily meetings and other parties. 

I always look forward to it. 

I know you will like it also, and it's very easy to make.  



1 can white shoepeg corn, drained ( two if you like corn as I do)

1 15 oz. can very small early peas, drained 

1 can French-style green beans, drained

1 cup chopped onions

1 cup chopped green pepper

1 cup chopped celery

3/4 cup sugar

1/2 cup apple cider vinegar

1/2 tsp. salt

1/2 cup oil (optional)



In a small pan, bring vinegar, sugar and salt to a boil.

Remove from heat.

Add oil

Pour over vegetables in a bowl and mix together.

Chill before serving if preferred.

For additional color, substitute 1/2 cup of the green peppers with red peppers.

Garbanzo beans can also be used instead of shoepeg corn for a change of pace.