This is a recipe that I received from a friend. I changed things a little and you can see how I make this salad in the options below the original recipe.
Shoepeg Corn Salad
1 standard size can each – well drained:
“Le Seur” type Peas
French style Green Beans
1 chopped Bell Pepper (I prefer Red Bell Peppers)
½ small chopped Onion (Vidalia if you can get it, otherwise use yellow)
Mix all well. Pour dressing over and mix again. It can be refrigerated up to two weeks
(if it lasts that long!).
¾ cup Sugar
½ cup Vinegar (I prefer Cider Vinegar)
1 tsp. Salt
½ tsp. Pepper
½ cup Oil (I usually use Canola Oil)
Combine sugar, vinegar, and seasonings in a saucepan. Bring to a boil just long enough to melt all the sugar. Remove from heat and add the oil. Cool a little bit and pour over the veggies. Mix and refrigerate.
Options: I usually add 1 tsp. Celery Seed and a scant ½ tsp. cardamom to the dressing along with the salt and pepper. I have also occasionally added a generous ½ tsp. Ancho Chili powder and a ¼ tsp. Chipotle Chili Flakes just to give it a little zip!