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Delicious Shoepeg Salad featuring white shoepeg corn, green beans, and a tangy dressing.

Shoepeg Salad

A refreshing and colorful marinated salad made with shoepeg corn and crisp vegetables, perfect for potlucks and gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Salad, Side Dish
Cuisine: American, Southern
Calories: 140
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cans canned shoepeg corn Make sure to drain before use.
  • 1 cup diced bell peppers Use red, green, or a combination.
  • 1/2 cup diced pickled jalapeños Optional for added spice.
  • 1/2 cup chopped celery Optional for crunch.
  • 1/2 cup grape tomatoes, halved For extra color and flavor.
Dressing
  • 1/3 cup light dressing (e.g., vinaigrette) Don't overdo it; just enough to coat.

Method
 

Preparation
  1. In a large mixing bowl, combine the drained shoepeg corn, bell peppers, pickled jalapeños, celery, and grape tomatoes.
  2. Drizzle the dressing over the salad and toss gently until all ingredients are evenly coated.
  3. Cover and refrigerate for at least 30 minutes, preferably overnight, to allow the flavors to meld.

Notes

For best flavor, let the salad marinate overnight. This salad is gluten-free and can be made ahead for potlucks.