Easy Marinated Shoepeg Corn Vegetable Salad Recipe

This old school side dish brings not only a yummy vegetable to the table, but also sweet memories.

When I needed a side to bring to a Mother’s Day luncheon, this classic marinated shoepeg corn salad immediately came to mind, because my marvelous mother-in-law taught me how to make it.

So it was the perfect time to dig out this old recipe page, because –

It’s a tribute to one of my favorite mamas and one of her favorite summer salads.

And it’s the perfect addition to our al fresco Mother’s Day meal!

What is Shoe Peg Corn Salad?

It’s a pretty and colorful blend of white shoepeg corn, green peas and beans, and red pimentoes. And it’s just as pleasing to taste with a mix of onions, celery, and bell pepper for a little crunch.

But marinating it overnight in a sweet oil and vinegar dressing is what really makes this a crowd favorite.

I can’t find exactly when it was first made, but I believe this beloved retro salad was popular in the seventies (correct me if I’m wrong).

Canned veggies were king then – and I’m totally okay with the quick prep they give!

If you’re a collector of good ol’ southern cooking Junior League or church recipe cookbooks, there’s a good chance a version of this vegetable salad recipe is sitting in your kitchen.

Mine is a copy in my mother-in-law’s pretty cursive handwriting:

You may find this vegetable salad under another name, however. In the South, it’s widely known as Shoepeg Corn Salad. But I’ve also seen it called:

• Chilled vegetable salad
• Marinated vegetable salad
• Make ahead vegetable salad
• Le Sueur pea salad
• Calico salad
• Overnight vegetable salad

By any name it’s easy. And delicious. And it has definitely stood the test of time.

And what is shoepeg corn?

Shoepeg corn is a white corn and it’s smaller and sweeter than yellow corn. The kernels on this type of corn are shaped like a “peg” and are less uniform on the cob than yellow.

Ingredients for Marinated Shoepeg Corn Salad.

• 1 11-oz. can white shoepeg corn, drained
• 1 15-oz. can petite sweet peas (Le Sueur brand), drained
• 1 14.5-oz. can French-style green beans, drained
• 1 small jar of diced pimento
• 1 bunch of green onions, chopped
• 1 green bell pepper, chopped
• 3 celery ribs, chopped or sliced
• 3/4 cup apple cider vinegar
• 1 cup vegetable oil
• 1/2 – 1 cup sugar
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper

How to make marinated vegetable salad.

Putting together the salad ingredients is fast – you just have to remember to make it the day before you serve it.

1. Make the marinade. Combine the oil, apple cider vinegar, sugar, salt, and pepper in a small saucepan. Bring to a low boil over medium heat and cook, stirring often for about 5 minutes, or until the sugar dissolves. Set aside and cool for 30 minutes.

2. Mix the vegetables. In a large bowl, combine the drained canned vegetables, chopped green onions, celery, bell pepper, and diced pimentoes.

3. Pour the marinade over the vegetable mixture and stir until combined.

4. Cover and chill the salad overnight in the refrigerator.

5. Drain the marinade before serving, or serve with a slotted spoon.

Options for Marinated Shoepeg Corn Salad.

• Lower the sugar. The classic recipe calls for a whole cup of sugar, but personally that makes it way too sweet for me, so I only use half a cup. The salad is still very sweet, but a little more tangy.
• Substitute chopped purple or red onion for the green onion for even more color and a slightly different flavor.

Tips for the best Marinated Shoepeg Corn Salad.

• Don’t substitute regular green peas for small petite sweet peas.
• Don’t use white vinegar in place of apple cider vinegar.
• Don’t cheat on the chill time. The salad needs to marinate for at least eight hours. I find it’s even better after two days.
• Drain the marinade before storing the leftovers or the veggies will get soft.

FAQs for this overnight pea, bean, and corn salad.

Substitute the sugar.

If you’re watching your sugar intake, use your favorite sugar substitute in the dressing according to the ratio directions on the bag.

Storage.

Keep the leftovers covered with plastic wrap or in an airtight container in the refrigerator for up to a week.

What to serve shoepeg corn salad with.

The sweetness of this side dish makes it the perfect salad to go with any salty, smoky, or savory meals:

• Ham
• Brisket and BBQ
• Pork chops or pulled pork
• Grilled chicken
• Hamburgers
• Summer sandwiches

If you need another healthy veggie side to bring to the picnic or potluck, see “ Asparagus, Tomato, and Feta Salad with Balsamic Vinaigrette“. And for the perfect overnight dessert to go with this salad, see “ Easy No-Bake Eclair Cake: Plate-Licking Favorite of the Summer Potluck“

I hope you’ll stop by our Mother’s Day brunch where I’ll be serving this side later this week. It’s a virtual party supper club style!

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