Recipe: Shoe Peg Salad
I was looking for a good summer salad to spice up my lunches, and I stumbled on this recipe for shoe peg salad in one of my Oklahoma cookbooks. This could very well be called a bean salad or a pea salad or a mish-mash salad. I don’t think the corn overtly stands out, and I’m pretty sure the salad would be just as tasty with any other variant of corn. But can you beat the name? I don’t think you can.
What is shoe peg corn?
It’s a naturally sweet variant of corn that has smaller kernels. I was able to find it at the supermarket at which I always shop.
As a general rule, I try to limit the amount of sugar I consume. It’s one of those things to which we expose our bodies regularly but is toxic in large amounts, interfering with our physiological needs. (This is probably why there is a documented link between sugar consumption and depression.) However, the 5 grams per serving in this salad is well under the American Heart Association’s recommended maximum daily intake (25 g. for women/36 g. for men), and it makes the salad taste so very good.
The nutrient-filled vegetables and FFCs (fiber-filled carbohydrates in 2B Mindset parlance) make up for the sugar and, supplemented with a good protein and perhaps another serving of vegetables, this makes for a full meal.
Shoe Peg Salad
Servings: About 16 half cups.
Ingredients:
1 can shoe peg corn
1 can sweet peas
1 can green beans
1 (4 oz.) jar diced pimentos
1 bunch chopped green onions
1 small green pepper, chopped
1 tsp. salt
1 1/2 tsp. pepper
1/2 c. vinegar
1/2 c. avocado oil (or other salad oil)
1/2 c. sugar
Instructions:
Drain corn, peas, green beans, and pimentos.
Place drained vegetables in a large mixing bowl and add green onions, green pepper, salt, and pepper.
Mix well.
In small pan place vinegar, oil, and sugar. Heat to boil.
Pour oil mix over vegetables and mix well.
Let sit in refrigerator for 24 hours.
Serving Suggestions:
Serve with any light meat (fish, chicken, turkey) for a full meal.
