Shoe Peg Salad recipe

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¾ cup white sugar
¾ cup distilled white vinegar
½ cup olive oil
salt and pepper to taste
1 teaspoon celery seed
2 (15 ounce) cans whole kernel corn, drained
1 (15 ounce) can baby peas, drained
1 (15 ounce) can green beans, drained
1 onion, chopped
1 green bell pepper, chopped
½ (4 ounce) jar pimentos

Nutrition Info

370.6 calories
carbohydrate: 54.4 g
cholesterol: : -
fat: 16.8 g
fiber: 5.9 g
protein: 6.1 g
saturatedFat: 2.4 g
servingSize: -
sodium: 643.3 mg
sugar: 29.2 g
transFat: : -
unsaturatedFat: : -


  1. In a small saucepan, combine sugar, vinegar, and olive oil. Season to taste with salt, black pepper, and celery seeds. Heat until hot, but not boiling. Cool.

  2. In a large bowl, combine corn, peas, green beans, onion, green pepper, and pimentos. Pour cooled vinegar mixture over vegetables, mix well. Chill in the refrigerator overnight. Serve cold.

Recipe Yield

6 to 8 servings

Recipe Note

This cool, refreshing salad can also be used as a relish. It is always a hit!!

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