Corn-Pea Salad

Name: Corn-Pea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans Shoepeg corn; 2 cans LeSueur peas; chopped onion; chopped celery; 1 small bottle pimento; 1 can sliced water chestnuts; 1 c. vinegar; 1 c. sugar; 3/4 c. oil; salt and pepper

Eats Now Editorial Team · 975 kcal · Salads

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Corn-Pea Salad – a delicious recipe with corn, LeSueur peas, onion, celery, pimento, water chestnuts. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 cans Shoepeg corn
2 cans LeSueur peas
chopped onion
chopped celery
1 small bottle pimento
1 can sliced water chestnuts
1 c. vinegar
1 c. sugar
3/4 c. oil
salt and pepper

1
Combine corn, peas, onion, celery, pimento and water chestnuts. Bring to boil the vinegar, sugar, oil, salt and pepper. Pour over vegetables. Stir. Cover and marinate a few hours or overnight.

975

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cans Shoepeg corn, 2 cans LeSueur peas, chopped onion, chopped celery, and more.

Yes, Corn-Pea Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
975 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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