Vegetable Medley

Name: Vegetable Medley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can tiny peas; 1 can French beans; 1 medium green pepper; 1 medium onion; 1 small jar pimento; 1 can water chestnuts; 1 c. radishes; 1 c. cauliflower; 1 c. sugar; 1/4 c. salad oil; 1/2 c. vinegar; 1 tsp. salt

Eats Now Editorial Team · 607 kcal · Salads

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Vegetable Medley – a delicious recipe with tiny peas, beans, green pepper, onion, pimento, water chestnuts. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can tiny peas
1 can French beans
1 medium green pepper
1 medium onion
1 small jar pimento
1 can water chestnuts
1 c. radishes
1 c. cauliflower
1 c. sugar
1/4 c. salad oil
1/2 c. vinegar
1 tsp. salt

1
Heat sugar, salad oil, vinegar and salt until sugar dissolves. Cool.
2
Drain peas and beans.
3
Slice green pepper, onion, water chestnuts, radishes and cauliflower.
4
Pour dressing over vegetables and refrigerate overnight or at least 12 hours.

607

kcal

Calories

Fat

103

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: 1 can tiny peas, 1 can French beans, 1 medium green pepper, 1 medium onion, and more.

Yes, Vegetable Medley 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
607 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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