Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. vinegar; 1/2 c. vegetable oil; 1 tsp. salt; 1 tsp. pepper; 1 c. sugar; 1 Tbsp. water; 1 (16 oz.) can French green beans; 1 (16 oz.) can green peas; 1 can Shoepeg corn; 4 oz. jar diced pimentos; 1 green pepper, sliced thin; 1 c. sliced green onions; 1 can kidney beans

Eats Now Editorial Team · 779 kcal · Salads

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Marinated Vegetable Salad – a delicious recipe with vinegar, vegetable oil, salt, pepper, sugar, water. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

3/4 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1 tsp. pepper
1 c. sugar
1 Tbsp. water
1 (16 oz.) can French green beans
1 (16 oz.) can green peas
1 can Shoepeg corn
4 oz. jar diced pimentos
1 green pepper, sliced thin
1 c. sliced green onions
1 can kidney beans

1
Mix first 6 ingredients together in a saucepan.
2
Bring to a boil; cool.
3
Drain all vegetables in a colander.
4
Mix vegetables in marinade, refrigerate.
5
Prepare at least 12 hours before serving.

779

kcal

Calories

Fat

114

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 13 ingredients. The key ingredients include: 3/4 c. vinegar, 1/2 c. vegetable oil, 1 tsp. salt, 1 tsp. pepper, and more.

Yes, Marinated Vegetable 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
779 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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