Corn and Pea Salad

When the temperatures are so hot I hate to cook in the evenings. This quick recipe can be made ahead, and put in the 'fridge until time to eat. It is also one of those recipes that goes "quick"at a covered dish dinner.

Ingredients:

• 1 can (14.5 oz) French style green beans
• 1 can white shoepeg corn*
• 1 (14.5oz) can tiny green peas
• 1 small jar pimento
• 1 small onion
• 1 stalk celery (optional)
• 1 small green bell pepper

Vinaigrette

• 1/2 cup oil
• 2/3 cup white sugar ( or substitute Splenda)
• 1 tsp. salt
• 1/2 tsp. pepper
• 2/3 cup white vinegar

**Wiki says: Shoepeg corn is a variety of white sweetcorn valued for its sweetness. It is characterized by small, narrow kernels that form uneven, tightly packed rows on the cob. The kernels are small, narrow, and white in color with a sweet, mild flavor. Shoepeg corn is also known as country gentleman corn."

• http://en.wikipedia.org/wiki/Shoepeg_corn

Directions:

Open all cans of vegetables. Drain well. Put all vegetables in a medium sized container that has a lid. Finely chop the onion, green pepper, and celery (if used). Add to vegetables. Add the well drained pimento

Make vinaigrette in a small bowl by combining all ingredients. Stir until the sugar is dissolved. Pour over the vegetables, and lightly stir to cover the veggies with the vinaigrette. Place lid on container. Place in the 'fridge. Chill for at least 4 hours. Overnight is ok too.

Serve with cold ham slices, and deviled eggs. I usually make a larger quantity by doubling the vegetables and the onion.

Source: This was given to me by my daughter-in-law, Genia. She found this recipe while they were living in Cynthiana, Kentucky. Those Presbyterian Ladies sure can cook!

By Barbara Petty