Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can white corn; 1 can small peas; 1 can French beans; 1 c. green pepper; 1/2 c. red pepper; 1/2 c. onion; 1 c. chopped carrots; 1 c. chopped celery; 1 c. cauliflower; 1/2 c. oil; 1 c. sugar; 3/4 c. vinegar; 1 Tbsp. water; 1 tsp. salt; 1/2 tsp. pepper

Eats Now Editorial Team · 889 kcal · Salads

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Vegetable Salad – a delicious recipe with white corn, peas, beans, green pepper, red pepper, onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can white corn
1 can small peas
1 can French beans
1 c. green pepper
1/2 c. red pepper
1/2 c. onion
1 c. chopped carrots
1 c. chopped celery
1 c. cauliflower
1/2 c. oil
1 c. sugar
3/4 c. vinegar
1 Tbsp. water
1 tsp. salt
1/2 tsp. pepper

1
Drain for 2 hours, more or less, the corn, peas and beans. Mince remaining ingredients and pour oil over all vegetables.
2
Do not stir or toss.
3
Let stand in refrigerator overnight.

889

kcal

Calories

Fat

135

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 15 ingredients. The key ingredients include: 1 can white corn, 1 can small peas, 1 can French beans, 1 c. green pepper, 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
889 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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