Corn and Pea Salad

This recipe came to me from a friend.  She was telling me about this salad she makes that always has people raving and asking for the recipe.  I am always interested in a great recipe so I asked her for it.  What I found?  This recipe is great, easy to throw together, and people really do like it (served it to my in-laws).  I think I will tinker with it a bit to see if I can cut down on the sugar but retain the flavor.  Otherwise, this is a perfect salad for a picnic, potluck, barbeque, or just for whatever.

Shoe Peg Corn and Pea Salad

1 can LeSueur Peas (these can be hard to find.  LeSueur is the brand name – they are a very small green pea)

15 oz can White Shoe Peg Corn (again, hard to find.  I had to resort to frozen Shoe Peg Corn but since I hadn’t tried the recipe before, I didn’t notice any difference)

8 oz sliced water chestnuts

1 c diced celery

1 bunch finely chopped green onions

1 jar diced pimentos (had trouble finding these too, I think.  I just used a 1/3 c diced roasted bell peppers.  Pimentos are a red bell pepper so any jarred variety in the pickle aisle works (I think).

1/2 diced green pepper

1/3 c oil

1/3 c apple cider vinegar

1/2 c sugar

Drain all the vegetables.  In a bowl, mix the oil, vinegar and sugar, whisk until the sugar is dissolved.  Add all the other ingredients, stir to coat with the dressing.  Cover and refrigerate several hours or over night so the flavors get a chance to meld.  Serve.

As I said above, I’m going to tinker to see if I can reduce the amount of sugar and not change the flavor.  If I come up with an alternative, I will post it, but in the meantime, enjoy!!