Vegetable Bean Salad

Name: Vegetable Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. vinegar; 3/4 c. sugar; 1 tsp. salt; 1 tsp. water; 1/2 c. salad oil; 1/2 tsp. black pepper; 1 can seasoned green beans, drained; 1 can small peas, drained; 1 can white corn, drained; 1 small jar chopped pimentos, drained; 1 c. chopped celery; 1 c. chopped green peppers; 1 bunch green onions, chopped

Eats Now Editorial Team · 684 kcal · Salads

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

Serves 4 Salads

Servings: persons

3/4 c. vinegar
3/4 c. sugar
1 tsp. salt
1 tsp. water
1/2 c. salad oil
1/2 tsp. black pepper
1 can seasoned green beans, drained
1 can small peas, drained
1 can white corn, drained
1 small jar chopped pimentos, drained
1 c. chopped celery
1 c. chopped green peppers
1 bunch green onions, chopped

1
Mix all together.
2
Refrigerate 12 hours before serving.

684

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 13 ingredients. The key ingredients include: 3/4 c. vinegar, 3/4 c. sugar, 1 tsp. salt, 1 tsp. water, and more.

Yes, Vegetable Bean 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
684 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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