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Shoe Peg Corn Salad

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  • Yield: 2.5 cups 1x



1 can white shoe peg corn, rinsed and drained (11 ounces)

1 small tomato, chopped

¼ cup green bell pepper, chopped

¼ cup onion, chopped

1 stalk of celery, chopped

½ tablespoon low-fat mayonnaise

¼ teaspoon black pepper (optional)

Can opener (adult use)

Sharp knife (adult use)

Small bowl



  1. Wash hands; get out ingredients and utensils.
  2. Mix together corn, tomato, green bell pepper, onion and celery.
  3. Add mayonnaise and pepper and stir until mixed thoroughly.
  4. Cover and chill until ready to serve. Enjoy!

Adults: Wash hands and vegetables. Use can opener to open corn; drain and rinse. Use a sharp knife to chop vegetables.


Change it up! Add/swap veggies like cucumbers, broccoli, cauliflower, or peppers of any color. Low-fat plain yogurt can be used in place of the mayo. White or yellow canned corn can be used if white shoe peg corn is not available.


  • Serving Size: 1/2 cup
  • Calories: 80
  • Sodium: 200mg
  • Fat: 1g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

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