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Shoepeg Corn and Baby Pea Salad

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“This colorful salad recipe came from my mother-in-law and is a family favorite. I've shared it with friends over the years. It's delicious at a potluck, packed in lunches, at barbecues and more. It keeps in the frigerator for a good week. There are other versions out there, but my dressing had less oil and I use Splenda to cut down on the sugar, but you can use regular sugar if you like. Cooking time includes 2 hours for refrigeration.”
2hrs 20mins

Ingredients Nutrition


  1. In a large bowl with a good top that seals, combine all of the vegetables and toss to combine.
  2. In a seperage jar or bowl, mix together dressing ingredients.
  3. Pour dressing onto sladad and mix together. Place tight fitting top on bowl and refrigerate for at least 2 hours.
  4. 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.
  5. Serve cold with a slotted spoon.
  6. Pour dressing.

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