Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can whole corn; 1 can peas; 1 can green beans; 1 can kidney beans; 1 chopped pepper; 1 c. chopped celery; 1 c. grated carrots; 1 medium size onion, chopped; 1/2 c. cooking oil; 1 c. sugar; 3/4 c. vinegar; 1 tsp. salt; 1 Tbsp. water; dash of pepper

Eats Now Editorial Team · 880 kcal · Salads

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

Serves 4 Salads

Servings: persons

1 can whole corn
1 can peas
1 can green beans
1 can kidney beans
1 chopped pepper
1 c. chopped celery
1 c. grated carrots
1 medium size onion, chopped
1/2 c. cooking oil
1 c. sugar
3/4 c. vinegar
1 tsp. salt
1 Tbsp. water
dash of pepper

1
Drain first 4 ingredients, mix together.
2
Mix oil, sugar, vinegar, salt, water and pepper.
3
Boil 1 minute.
4
Cool to lukewarm. Pour over vegetables.
5
Refrigerate.
6
Keeps up to six weeks.

880

kcal

Calories

Fat

134

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 14 ingredients. The key ingredients include: 1 can whole corn, 1 can peas, 1 can green beans, 1 can kidney beans, 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
880 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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