Corn and Pea Salad
Recipe Courtesy Katrinka Sloan
Very easy to prepare and great for a summer barbecue.
Ingredients:
- 2 cans shoepeg corn
- 1 can Le Sueur sweet peas, well drained
- 1 4 oz jar pimiento, drained and diced
- 1 green pepper, diced
- 1 cup diced celery
- 1 cup sliced green onions
- 1/2 cup vegetable or canola oil
- 1/2 cup sugar
- 1/2 cup red wine vinegar or white vinegar
- 2 tbs black pepper, freshly ground
Directions:
- In a large bowl, combine vegetable oil, sugar, vinegar and black pepper.
- Once the sugar is dissolved, add all of the remaining ingredients and stir until well combined.
- Refrigerate until serving.
Comments:
- I like to make it at least 4 hours ahead of serving. Can be made the day before also.
Tips:
- None
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