Marinated Veggie Salad

Name: Marinated Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. sugar; 1/2 c. oil; 1/2 c. vinegar; 1 can shoepeg corn, drained; 1/2 c. green onions, chopped; 1 can Le Sueur peas, drained; 1/2 c. bell pepper, chopped; 1 can French style green beans, drained; 1 can black olives, chopped; 1/2 c. celery

Eats Now Editorial Team · 611 kcal · Salads

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Marinated Veggie Salad – a delicious recipe with sugar, oil, vinegar, corn, green onions, peas. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1/2 c. sugar
1/2 c. oil
1/2 c. vinegar
1 can shoepeg corn, drained
1/2 c. green onions, chopped
1 can Le Sueur peas, drained
1/2 c. bell pepper, chopped
1 can French style green beans, drained
1 can black olives, chopped
1/2 c. celery

1
In sauce pan, heat sugar, oil, and vinegar until sugar is dissolved; remove and cool. Mix veggies together and pour cooled dressing over and toss. Can be refrigerated for 24 hours. Toss occasionally during this time. You may add spiral pasta to veggies if desired.

611

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 10 ingredients. The key ingredients include: 1/2 c. sugar, 1/2 c. oil, 1/2 c. vinegar, 1 can shoepeg corn, drained, 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
611 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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