Print
Shoepeg Corn Salad
Shoepeg Corn Salad recipe made with shoepeg corn, cherry tomatoes, green peppers, and cucumber in a tangy sour cream and mayonnaise dressing.
Course Salad
Cuisine American
Keyword recipe for shoepeg corn salad
Prep Time 20 minutes minutes
Cook Time 0 minutes minutes
Servings 12 servings
Calories 222kcal
- 1 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp vinegar
- 1 tsp celery seed
- 1 tsp salt
- 1 tsp pepper
- 3 15 oz cans white shoepeg corn drained well
- 1 pint cherry tomatoes halved
- 2 green peppers seeded and diced
- 2 cucumbers peeled and diced
In a small bowl, stir together sour cream, mayonnaise, vinegar, and spices.
Set bowl aside.
In a large mixing bowl, add in shoepeg corn, cherry tomatoes, green pepper, and cucumber.
Add in prepared dressing.
Mix well to coat vegetables with dressing.
Cover and refrigerate at least 2 hours before serving.
Calories: 222kcal | Carbohydrates: 27g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 278mg | Potassium: 484mg | Fiber: 4g | Sugar: 11g | Vitamin A: 428IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 1mg