Shoepeg Salad

Sue Hollie

Cleveland Medical Clinic

1 (23 oz.) can Ranch style beans, drained
2 cans shoepeg corn, drained
1 can LeSueur peas, drained
1 cup chopped sweet onion
1 cup celery, chopped
1 cup chopped green bell pepper
1 small jar pimentos
½ cup vinegar
½ cup sugar
½ cup light oil
1 teaspoon salt
1 teaspoon pepper

Mix all ingredients. Pour into a covered dish container. Marinate in refrigerator overnight to serve the next day.

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