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Shoepeg Corn Salad Recipe

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April Ingram of Sweetwater, Tennessee tosses crunchy corn, red pepper, green onions and tomatoes with mayonnaise to make this simple salad. "This is a favorite in our household. It's also a big hit at church dinners," she adds.
TOTAL TIME: Prep: 5 min. + chilling
MAKES:6-8 servings
TOTAL TIME: Prep: 5 min. + chilling
MAKES: 6-8 servings

Ingredients

  • 5 cans (7 ounces each) white or shoepeg corn, drained
  • 3 plum tomatoes, seeded and chopped
  • 1/2 cup thinly sliced green onions
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Nutritional Facts

1 serving (3/4 cup) equals 140 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 332 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.

Directions

  1. In a large bowl, combine all the ingredients. Cover and refrigerate for at least 1 hour. Yield: 6-8 servings.
Originally published as Shoepeg Corn Salad in Quick Cooking July/August 2002, p42

Nutritional Facts

1 serving (3/4 cup) equals 140 calories, 11 g fat (2 g saturated fat), 5 mg cholesterol, 332 mg sodium, 10 g carbohydrate, 1 g fiber, 1 g protein.

Reviews for Shoepeg Corn Salad

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Reviewed Aug. 9, 2011

"Love this salad. So refreshing in the summer months or any time."

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