Corn Salad

Name: Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. sugar; 3/4 c. vinegar; 1/2 c. vegetable oil; salt and pepper to taste; 1 tsp. celery seeds; 1 (15 oz.) can white Shoepeg corn, drained; 1 (15 oz.) can sweet yellow corn, drained; 1 (15 oz.) can garden peas, drained; 1 onion, chopped; 1 green bell pepper, chopped; 1 (4 oz.) jar diced pimentos

Eats Now Editorial Team · 529 kcal · Salads

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Corn Salad – a delicious recipe with sugar, vinegar, vegetable oil, salt, celery seeds, white Shoepeg corn. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3/4 c. sugar
3/4 c. vinegar
1/2 c. vegetable oil
salt and pepper to taste
1 tsp. celery seeds
1 (15 oz.) can white Shoepeg corn, drained
1 (15 oz.) can sweet yellow corn, drained
1 (15 oz.) can garden peas, drained
1 onion, chopped
1 green bell pepper, chopped
1 (4 oz.) jar diced pimentos

1
In small saucepan, combine sugar, vinegar and oil. Season to taste with salt and pepper. Add celery seeds. Heat until hot, but not boiling. Cool.

529

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 3/4 c. sugar, 3/4 c. vinegar, 1/2 c. vegetable oil, salt and pepper to taste, and more.

Yes, Corn 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
529 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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