Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can Shoe Peg corn; 1 can peas; 1 can cut green beans; 1/2 c. vinegar; 1 c. sugar; 1/2 c. oil; 1 tsp. salt; 1 tsp. pepper; 1 small jar red pimento; 1 green pepper, cut up; 1 c. chopped celery; 2 bunches green onions (tops and all), chopped

Eats Now Editorial Team · 739 kcal · Salads

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Vegetable Salad – a delicious recipe with Peg corn, peas, green beans, vinegar, sugar, oil. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can Shoe Peg corn
1 can peas
1 can cut green beans
1/2 c. vinegar
1 c. sugar
1/2 c. oil
1 tsp. salt
1 tsp. pepper
1 small jar red pimento
1 green pepper, cut up
1 c. chopped celery
2 bunches green onions (tops and all), chopped

1
Drain canned vegetables. Bring vinegar, sugar, oil, salt and pepper to a boil.
2
Pour over canned vegetables and add remaining ingredients.
3
Mix all together and marinate overnight, stirring occasionally.

739

kcal

Calories

Fat

108

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 Shoe Peg corn, 1 can peas, 1 can cut green beans, 1/2 c. vinegar, and more.

Yes, 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.

Quick Info

Servings
4 servings
Calories
739 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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