Shoe Peg Corn Salad
A Basic Recipe to Start Off

In many places, this Shoe Peg Corn Salad is common potluck fare. Although there are many versions, this is the basic one and you can build it up from this.

How this salad came to be called shoe peg is from the white corn that was originally used to make it.

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With few ingredients and no cooking required, this shoe peg salad goes together pretty quick.

You can easily doubled or triple the ingredients of this Shoe Peg Corn Recipe for large groups.

Shoe Peg Corn Ingredients:

  • 1 can white corn or yellow corn or mixed corn
  • 1/3 cup (80 ml) red pepper
  • 1/3 cup (80 ml)  green onion
  • 1/3 cup (80 ml) sliced olives
  • 2/3 cup (160 ml) Italian Dressing

Additional Optional Ingredients for Shoe Peg Salad:

1/3 cup (80 ml) of any of the following:

  • diced celery
  • shredded cheese
  • chopped nuts
  • raisins or craisins
  • chopped hard boiled eggs
  • 1 small jar of pimentos
  • 1 can green beans - drained

Drain and rinse the corn kernels,

Dice the red pepper - for a picture tutorial of how to dice pepper - Click Here

Put the drained corn in a suitable size bowl and add the diced pepper

Dice up the green onion and add to the bowl.

Drain and chop up the sliced olives. Add to bowl.

Pour the dressing over the bowl contents.

Stir well to blend everything together and to coat all vegetables.

Cover and refrigerate your Shoe Peg Salad - preferably 4-6 hrs - but overnight is best.

Will keep in the frig for up to a week.

Shoe Peg Recipe Yield: this recipe will serve 4

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