Vegetable Salad


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  • Servings : 8

From my Grandma Pearl’s Recipe Book. A sweet salad that is very popular in the South made by soaking chopped beans and vegetables in a sugar, salt, oil solution. Another popular version of this is the Three Bean Salad. Shoepeg is a sweet corn popular in the south but any sweet corn will do. This is a real easy dish to brink to a pot-luck, colorful and looks good next to any entree!
Don’t forget to blanch the Green beans if you are using fresh instead of canned. Cut them to size, don’t worry about frenching them its a pain in the butt for little reward when you have about 3½ cups, drop them into boiling water for 3-4 minutes until bright green and starting to get tender. Once ready, drain then toss into an ice bath to stop the cooking process. Continue on with the recipe from there.


  • ⅔ cup white vinegar
  • ½ cup vegetable oil
  • 2 Tablespoons water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup sugar
  • 1 medium onion, about ½ cup chopped
  • ½ green pepper, ½ cup chopped
  • 1 cup celery, chopped
  • 1 small jar sliced pimentos, 4 ounces
  • 1 (11 ounce) can shoepeg corn, or 1 ear of sweet corn
  • 1 28 ounce can french cut green beans or 3½ cups chopped fresh


Step 1

In a sauce pan on medium-high heat add the vinegar, oil, water, salt, pepper, and sugar and stir until everything is dissolved in the liquid. Set aside to cool.

Step 2

Mix the remaining ingredients in a large container. Once the liquid has cooled pour over the vegetables and let sit at least 8 hours in the refrigerator or over night. Will last up to a week in the fridge.




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