As we entered her room, Virginia Hoffman (soon to be 102) asked, “Do you remember LeSueur Pea Salad?” It seems that after a sparse meal of baked (as in dry) mac and cheese with frozen peas (still partially frozen), Virginia’s mind has conjured up the marinated salad that my aunts and mother used to make. Virginia recalls, “By the time we were finished making it, the counter was lined with cans.” Chock full of vegetables, thiis classic dish with it's sweet and sour cooked dressing doubles as a veggie side and a salad. It was (and still is) agreat addition to lunch and dinner entrées and a popular potluck dish. Certainly a far cry from the partially frozen peas she was served last evening!
Besides being quite tasty, the salad will keep for several days stored in a covered container in the refrigerator
Shoepeg corn is a white and sweeter than other corn. It is characterized by small, narrow kernels and it's flavor is described as sweet and mild.
LeSueur Pea Salad (also know as Shoe Peg Corn Salad & Mainiated Salad)
About 8 servings
Salad:
1 (15 ounce) can LaSure peas, drained
1 (15 ounce) can Shoepeg corn, drained
1 (15 ounce) can French cut green beans, drained
1 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 (2 ounce) jar pimentos
Vinaigrette:
1 cup granulated sugar
3/4 cup white vinegar
12 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
- Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
- Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
- Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.
