Marinated Veggie Salad

Name: Marinated Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. vinegar; 1 tsp. salt; 1 Tbsp. water; 1/2 c. Crisco oil; 1 c. sugar; 2 tsp. pepper; 1 (15 oz.) can green beans; 1 can English peas; 1 (14 oz.) can Shoepeg corn; 1 c. chopped celery; 1 bunch green onions, chopped; 1 small jar pimento, chopped

Eats Now Editorial Team · 636 kcal · Salads

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

Serves 4 Salads

Servings: persons

3/4 c. vinegar
1 tsp. salt
1 Tbsp. water
1/2 c. Crisco oil
1 c. sugar
2 tsp. pepper
1 (15 oz.) can green beans
1 can English peas
1 (14 oz.) can Shoepeg corn
1 c. chopped celery
1 bunch green onions, chopped
1 small jar pimento, chopped

1
Mix first 6 ingredients together and boil until sugar dissolves.
2
When cool, add the remaining ingredients.
3
Mix well and refrigerate to marinate at least 8 hours.

636

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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Frequently Asked Questions

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

You need 12 ingredients. The key ingredients include: 3/4 c. vinegar, 1 tsp. salt, 1 Tbsp. water, 1/2 c. Crisco oil, and more.

Yes, Marinated Veggie 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
636 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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