A classic vegetable salad of corn, green beans, and peas, marinated in a sweet and sour vinegar and sugar dressing.
Marinated Vegetable Salad
From Fire 'n Ice Salad, to pickles and coleslaw, to cucumber salads and creamed cucumbers, green beans to cocktails and everything in between, I'm sure a sucker for anything sweet and sour.
I just love the combination of flavors. This marinated vegetable salad, often known as "shoepeg" salad, is no exception, and it's another one of those 70s throwbacks for me - might even be older than that to be honest, but that's my first memories of it.
Traditionally it uses canned green beans, peas and white corn as the base veggies, and while I love the crunch of canned shoepeg corn, I prefer to use frozen green beans and peas because the texture seems to hold up better for me. Certainly substitute all canned products if you like. The best part about this salad is that it is so adaptable.
If you're making this for yourself, it will keep in the fridge for several days or longer, but drain off the marinade after a day or two so that the vegetables will stay nice and crisp and won't get too soft and mushy. Either way, let it come to room temperature before serving.
Just a quick reminder.... this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Just swipe or scroll down to the bottom of the post!Here's how to make this Marinated Vegetable Salad.
Since I'm using frozen, you'll need to steam, microwave or cook the green beans and peas with a small amount of water just until crisp tender. I'm using a Lock and Lock to prep and marinate - don't you just love those things? After
Set aside to cool, then drain off water.
Drain the corn and add it to the container with the green beans and peas.
Add the celery.
The red onion.
And the pimentos; stir.
Add the salt.
Stir to combine, cover and refrigerate for 1 hour. Drain off any accumulated liquid.
Whisk together the sugar, vinegar, oil, mustard, paprika and pepper in a saucepan. Bring to a boil, reduce heat and simmer, stirring often, until sugar has dissolved. Set aside to cool while the veggies marinate in the fridge. Pour over salad.
Toss and return to the refrigerator for several hours, or preferably overnight. Let come to room temperature before serving, using a slotted spoon to serve.
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