Shoepeg Corn and Baby Pea Salad Recipe

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Ingredients:

Serving

1 large green pepper, seeded and chopped
1 1/2 cups celery, chopped
1 (15 oz) can baby green peas (le sesueur brand)
1 cup green onion, chopped
1 (4 oz) jar diced pimentos, drained
1 (11 oz) can white shoepeg corn ( green giant brand preferred)
1/2 cup apple cider vinegar
1/4 cup sugar (or substitute splenda )
1/4 cup canola oil
1/4 tsp salt
1 tsp dried dill

Directions:

In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
In a seperage jar or bowl, mix together dressing ingredients.
Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
While salad is in the refrigeragor the 2 hours, reach in about every 30 minutes or so and give the bowl a shake upside down to help the dressing cover all the veggies.
Serve cold with a slotted spoon.
Pour dressing.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	77.76 Kcal (326 kJ)
Calories from fat	61.88 Kcal
		% Daily Value*
Total Fat	6.88g	11%
Sodium	104.04mg	4%
Potassium	107.41mg	2%
Total Carbs	3.53g	1%
Sugars	1.46g	6%
Dietary Fiber	1.21g	5%
Protein	0.73g	1%
Vitamin C	18.4mg	31%
Iron	0.2mg	1%
Calcium	23.6mg	2%

Amount Per 100 g
Calories	99.4 Kcal (416 kJ)
Calories from fat	79.1 Kcal
		% Daily Value*
Total Fat	8.79g	11%
Sodium	132.99mg	4%
Potassium	137.3mg	2%
Total Carbs	4.52g	1%
Sugars	1.86g	6%
Dietary Fiber	1.55g	5%
Protein	0.94g	1%
Vitamin C	23.5mg	31%
Iron	0.2mg	1%
Calcium	30.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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