Marinated Vegetable Salad Recipe

Name: Marinated Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. kernel corn, drained; 1 c. green beans, drained; 1 c. small green peas, drained; 1 sliced onion; 1 sliced green pepper; 3/4 c. sugar; 1/3 c. oil; 2/3 c. vinegar; 1 tsp. salt; dash of black pepper

Servings: persons

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Be careful in your selection.
2
Do not choose too young and take only such as have been reared in a good moral atmosphere.
3
Some insist on keeping them in a pickle while others keep them in hot water.
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This only makes them sour, hard and bitter.
5
Even a poor variety may be made sweet, tender and good by garnishing them with patience, well-sweetened with smiles and flavored with kisses to taste.
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Then wrap them in a mantle of charity.
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Keep them warm with a steady fire of domestic devotion and serve with 3 good meals a day.
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When thus prepared, they will keep for years.

495

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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. kernel corn, drained, 1 c. green beans, drained, 1 c. small green peas, drained, 1 sliced onion, 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.

Marinated Vegetable Salad

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