Shoe Peg Salad

Jan Davidson
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

  • 1 can shoe peg corn
  • 1 can French style green beans
  • 1 cup bell pepper
  • 1 small cup English peas
  • 1 cup celery, chopped
  • 1 cup green onions
  • 1 small jar pimento and olives


  • 3/4 cup vinegar
  • 1/2 cup oil
  • 1 cup sugar
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp season salt

Mix and bring to a boil. Pour over the above. Let stand overnight or at least 4 hours. Will keep 2 weeks.

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