Vegetable Salad Recipe

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 c. cooked lima beans; 1 c. cooked green beans; 1 c. cooked, diced carrots; 1 c. cooked green peas; 1 c. cooked, diced beets; 1 1/2 c. chopped celery and onions; 1 tsp. lemon juice; salt and pepper to taste; romaine or lettuce leaves; sliced hard-boiled eggs; sliced beets; parsley

Servings: persons

1 c. cooked lima beans
1 c. cooked green beans
1 c. cooked, diced carrots
1 c. cooked green peas
1 c. cooked, diced beets
1 1/2 c. chopped celery and onions
1 tsp. lemon juice
salt and pepper to taste
romaine or lettuce leaves
sliced hard-boiled eggs
sliced beets
parsley

1
Chill the cooked vegetables.
2
(If in a hurry can use drained, canned mixed vegetables or leftover vegetables.) Combine the chilled cooked vegetables and celery and onions; add seasonings and lemon juice.
3
Mix gently with 2 spoons or salad tossers.
4
Add just enough mayonnaise to mix well with all ingredients.
5
Place on romaine or lettuce leaves; garnish with egg and beet slices and lots of parsley.
6
Serve chilled.
7
Good with any meat, fowl or fish for lunch or dinner.
8
(An oil and vinegar dressing can be substituted for lemon juice.)

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 c. cooked lima beans, 1 c. cooked green beans, 1 c. cooked, diced carrots, 1 c. cooked green peas, 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.

Vegetable Salad

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