Shoepeg Corn Salad

• Vegan
• Gluten free

• Produce

  • 1/2 cup Celery
  • 1 16-oz can French-cut green beans
  • 1/4 cup Green bell pepper
  • 1 16-oz can Leseur baby peas
  • 1 tbsp Parsley, fresh
  • 1 small jar Pimientos
  • 1 bunch Scallions
  • 1 16-oz can Shoepeg corn

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1 pinch Celery seed
  • 1/2 tsp Salt
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/3 cup Apple cider vinegar
  • 1/2 cup Salad oil

Found on justapinch.com

Description

Ingredients

• 1 16-oz can shoepeg corn, drained
• 1 16-oz can leseur baby peas, drained
• 1 16-oz can french-cut green beans, drained
• 1 small jar pimientos, drained and diced
• 1 bunch scallions, trimmed and thinly sliced (use some of the greens, too!)
• 1/4 c green bell pepper, diced
• 1/2 c celery, thinly sliced
• 1 Tbsp fresh parsley, chopped
• 1/3 c apple cider vinegar
• 1/2 c salad oil
• 1/4 c sugar
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 pinch celery seed

Directions

• 1n a small sauce pan, heat the vinegar, salad oil, sugar, salt, pepper, & celery seed, stirring constantly, until sugar dissolves. Remove from heat, and allow to COOL completely. 2Drain the shoe peg corn, canned baby peas and french-cut green beans. Combine in a bowl with the diced pimientos, sliced scallions, diced bell pepper, celery & fresh parsley (if available). 3Pour COOLED dressing ingredients over the corn/bean mixture, mix well, cover, and allow to marinate in refrigerator for at least 1 - 2 hours. This salad will "keep" for quite awhile!