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Shoepeg Corn Salad

Notes

Ingredients
  • 2 cans shoepeg corn, drained
  • 1 can English peas, drained (preferably Le Sueur brand)
  • 1 bunch green onions, chopped
  • 1 bell pepper, chopped
  • 1 cup chopped celery
  • 3/4 cup white vinegar
  • 1 TBS water
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1 tsp. salt
  • 1 tsp. black pepper
Procedure
    1. In a large bowl, combine corn, peas, green onions, bell pepper, and celery, stirring gently to combine.
    2. In a small saucepan, combine vinegar, water, oil, sugar, salt and pepper. Bring to a boil over medium-high heat, and remove the mixture from heat as soon as it begins to boil. Let cool.
    3. Pour vinegar mixture over corn mixture, stirring to combine. Refrigerate at least 6 hours, better if overnight.
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