Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. vinegar; 1/2 c. oil; 1 c. sugar; 1 tsp. salt; 1/2 tsp. black pepper; 1 Tbsp. water; 1 (14 oz.) can French-style green beans; 11 oz. can Shoepeg corn; 15 oz. can LeSueur green peas; 1 c. celery, chopped; 1 green pepper, chopped; 1 bunch green onions, sliced

Eats Now Editorial Team · 694 kcal · Salads

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

Serves 4 Salads

Servings: persons

3/4 c. vinegar
1/2 c. oil
1 c. sugar
1 tsp. salt
1/2 tsp. black pepper
1 Tbsp. water
1 (14 oz.) can French-style green beans
11 oz. can Shoepeg corn
15 oz. can LeSueur green peas
1 c. celery, chopped
1 green pepper, chopped
1 bunch green onions, sliced

1
Bring first 6 ingredients to a boil and let cool.
2
Put the remaining ingredients in a colander and drain.
3
Pour liquid over vegetables and refrigerate overnight or 1 day ahead of time.

694

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 12 ingredients. The key ingredients include: 3/4 c. vinegar, 1/2 c. oil, 1 c. sugar, 1 tsp. salt, 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
694 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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