Corn And Pea Salad
A vibrant and refreshing salad combining sweet corn, tender peas, and crunchy vegetables, dressed with a tangy vinegar and oil mixture. Perfect for picnics, potlucks, or as a side dish, it offers a delightful mix of flavors and textures that appeal to all ages.
Ingredients
Instructions
- At least 24 hours before serving, drain the can of white Shoepeg corn, the can of LeSueur peas, and the jar of chopped pimentos.
- Combine chopped celery, chopped green pepper, and chopped onion in a bowl.
- In a separate bowl, mix sugar, vinegar, vegetable oil, salt, and pepper to create the dressing.
- Add the drained corn, peas, and pimentos to the vegetable mixture.
- Pour the dressing over the mixture and toss well to combine.
- Refrigerate for at least 24 hours before serving to allow flavors to meld.
Tips & Substitutions
For a fresher taste, consider using freshly cooked corn instead of canned. You can substitute LeSueur peas with frozen peas, just thaw them beforehand. If you prefer a bit of heat, add some diced jalapeños or a sprinkle of red pepper flakes to the dressing. Adjust the sugar to your taste, especially if you like a more tangy flavor. This salad is a great side for dishes like Mom'S Chicken Fricassee.
Serving Suggestions
Serve this corn and pea salad chilled as a refreshing side dish for summer barbecues or picnics. It pairs beautifully with grilled meats or can be served alongside Oven Roasted Potatoes for a hearty meal. Consider adding a sprinkle of fresh herbs like parsley or basil for added flavor and color just before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld and improve over time. When ready to serve again, give the salad a good stir. If it seems dry, you can add a splash more vinegar or oil to refresh it. Avoid reheating as this salad is best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Pea Salad contains roughly 423 calories, with 4g protein, 44g carbohydrates, and 25g fat. It is an excellent source of vitamin C (32% of the Daily Value) and vitamin A (30% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 1104mg per serving (48% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, in fact, making it at least 24 hours ahead is recommended. This allows the flavors to meld together beautifully. Just be sure to store it in the refrigerator in an airtight container.
What can I substitute for the sugar in the dressing?
You can use honey or agave syrup as a natural sweetener if you prefer. For a lower-calorie option, try a sugar substitute like Stevia, adjusting the amount to taste.
Is this salad suitable for vegan diets?
Absolutely! This corn and pea salad is naturally vegan, as it contains no animal products. It's a great addition to any vegan meal or potluck, providing a colorful and nutritious option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).