Shoe Peg Salad Recipe

Ingredients
<br>- 3/4 cup white sugar
<br>- 3/4 cup distilled white vinegar
<br>- 1/2 cup olive oil
<br>- salt and pepper to taste
<br>- 1 teaspoon celery seed
<br>- 2 (15 ounce) cans whole kernel corn, drained
<br>- 1 (15 ounce) can baby peas, drained
<br>- 1 (15 ounce) can green beans, drained
<br>- 1 onion, chopped
<br>- 1 green bell pepper, chopped
<br>- 1/2 (4 ounce) jar pimentos
<br><p></p>Directions
<br>step 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.
<br>step 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.
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Ingredients
- 3/4 cup white sugar
- 3/4 cup distilled white vinegar
- 1/2 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
- 1/2 (4 ounce) jar pimentos

Directions
step 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.
step 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.

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