Shoepeg Corn and Baby Pea Salad

Shoepeg Corn and Baby Pea Salad
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Ingredients:
1 large green peppers, seeded and chopped
1 1/2 cups celery, chopped
1 (15 ounce) cans baby green peas ( Le Sesueur brand)
1 cup green onions, chopped
1 (4 ounce) jars diced pimentos, drained
1 (11 ounce) cans white shoepeg corn ( Green Giant Brand preferred)
1/2 cup apple cider vinegar
1/4 cup sugar ( or substitute Splenda)
1/4 cup canola oil
1/4 teaspoon salt
1 teaspoon dried dill

Directions:
In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
In a seperage jar or bowl, mix together dressing ingredients.
Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
Serve cold with a slotted spoon.
Pour dressing.

Servings: 8

Time preparation: 20 min.

Time total: 140 min.

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4.8 (1664 votes)

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