Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1/2 c. vinegar; 1/2 c. sugar; 1/2 c. oil; 1 can peas; 1 can French cut green beans; 1 can white Shoepeg corn; 1 can pimento; 1 chopped green pepper; 1 chopped onion; 3 stalks celery, chopped

Eats Now Editorial Team · Salads

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

Serves 4 Salads

Servings: persons

1/2 c. vinegar
1/2 c. sugar
1/2 c. oil
1 can peas
1 can French cut green beans
1 can white Shoepeg corn
1 can pimento
1 chopped green pepper
1 chopped onion
3 stalks celery, chopped

1
Bring vinegar, sugar and oil to a quick boil.
2
Remove from heat and cool.
3
Drain canned vegetables and mix with remaining ingredients.
4
Pour liquid over vegetables and let set overnight.

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

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

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 10 ingredients. The key ingredients include: 1/2 c. vinegar, 1/2 c. sugar, 1/2 c. oil, 1 can 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.

Quick Info

Servings
4 servings
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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