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Simple Shoepeg Corn Salad

HE PERFECT SUMMER SIDE DISH that's low carb with a crunchy texture & a creamy dressing. Shoe peg corn salad is a vegetarian dish that can be made simply into a main dish by adding cooked chicken.
Course: catherines plates, corn recipe, low carb, no cook recipe, Side Dish, side salad, summer salad, vegetarian dish
Cuisine: American
Author: Catherine's Plates

Equipment

  • large mixing bowl
  • spatulas
  • cutting board & sharp knife
  • vegetable peeler
  • small mixing bowl
  • measuring cups & spoons
  • medium serving bowl with lid

Ingredients

  • 3 (11 oz) each cans Shoepeg Corn, drained
  • 1/2 long english cucumber, peeled & chopped small
  • 1 (14 oz) can petite diced tomatoes, drained
  • 1 (4 oz) jar diced pimentos, drained
  • 3 green onions, sliced

Dressing

  • 2/3 cup mayonnaise
  • 1 TBS granulated sugar
  • 2 TBS red wine vinegar
  • 1 pinch salt (or to taste)
  • 1/8 tsp black pepper (or to taste)

Instructions

  • In a large mixing bowl empty 3 cans of drained shoepeg corn.
  • Wash & peel cucumber into stripes. Cut cucumber into small pieces and add to bowl with corn.
  • Drain can of diced tomatoes & drain can of pimentos and add to bowl with corn. Slice green onions (both green & white parts) and place into same bowl.
  • Mix all ingredients together in bowl.
  • In small bowl whisk together mayonnaise, sugar, red wine vinegar, and salt & pepper. Taste dressing and add extra salt and/or pepper to taste, if needed.
  • Pour dressing over salad ingredients in large bowl and gently toss everything to coat evenly.
  • Chill before serving & enjoy.