Corn and Pea Salad

Recipe Courtesy Katrinka Sloan

1Very easy to prepare and great for a summer barbecue.


  • 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


  1. In a large bowl, combine vegetable oil, sugar, vinegar and black pepper.
  2. Once the sugar is dissolved, add all of the remaining ingredients and stir until well combined.
  3. Refrigerate until serving.


- I like to make it at least 4 hours ahead of serving. Can be made the day before also.


- None


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