Don’t forget to sign up for updates to keep in touch. It’s a virtual party supper club style! Before you go:Īs always, I appreciate your visit, comments, and shares here on the blog! I’d love it if you also follow along with me on Pinterest, Instagram, and Facebook so you won’t miss any of my inspiration and ideas. I hope you’ll stop by our Mother’s Day brunch where I’ll be serving this side later this week. And for the perfect overnight dessert to go with this salad, see “ Easy No-Bake Eclair Cake: Plate-Licking Favorite of the Summer Potluck“ Transfer to the ice water to stop the cooking. If you need another healthy veggie side to bring to the picnic or potluck, see “ Asparagus, Tomato, and Feta Salad with Balsamic Vinaigrette“. Drop the beans into the boiling water and cook until bright green, anywhere from 2 to 5 minutes. The sweetness of this side dish makes it the perfect salad to go with any salty, smoky, or savory meals: Ingredients for Marinated Shoepeg Corn Salad. The kernels on this type of corn are shaped like a “peg” and are less uniform on the cob than yellow. Shoepeg corn is a white corn and it’s smaller and sweeter than yellow corn. Add just enough water to cover the beans, and bring them to boiling. Measure 12 cups of beans, and place them in a 4- to 6-quart kettle or pot. Wash the beans, drain, and trim the ends, then cut or break the beans into 1-inch pieces. And it has definitely stood the test of time. Start with 3 to 4 pounds of fresh green beans. But I’ve also seen it called:īy any name it’s easy. In the South, it’s widely known as Shoepeg Corn Salad. You may find this vegetable salad under another name, however. Mine is a copy in my mother-in-law’s pretty cursive handwriting: If you’re a collector of good ol’ southern cooking Junior League or church recipe cookbooks, there’s a good chance a version of this vegetable salad recipe is sitting in your kitchen. Canned veggies were king then – and I’m totally okay with the quick prep they give! I can’t find exactly when it was first made, but I believe this beloved retro salad was popular in the seventies (correct me if I’m wrong). And it’s just as pleasing to taste with a mix of onions, celery, and bell pepper for a little crunch.īut marinating it overnight in a sweet oil and vinegar dressing is what really makes this a crowd favorite. It’s a pretty and colorful blend of white shoepeg corn, green peas and beans, and red pimentoes. I only recommend products that I love or would purchase for myself. See my full disclosure here. If you purchase something through any link, I may receive a small commission, at no extra charge to you. ![]() As an Amazon Associate I earn from qualifying purchases. This post contains Amazon and other affiliate links for your convenience. Don't forget to sign up for updates to keep in touch.FAQs for this overnight pea, bean, and corn salad.Tips for the best Marinated Shoepeg Corn Salad.Options for Marinated Shoepeg Corn Salad.Ingredients for Marinated Shoepeg Corn Salad.
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