Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 3/4 c. vinegar; 1/4 c. oil; 1/2 c. sugar; black pepper to taste; 1 can green beans, drained; 1 can white Shoe Peg corn, drained; 1 can English peas, drained; 1 purple onion, chopped; 1 c. celery, chopped; 1 bell pepper, chopped; 1 medium jar pimento

Eats Now Editorial Team · Salads

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

Serves 4 Salads

Servings: persons

3/4 c. vinegar
1/4 c. oil
1/2 c. sugar
black pepper to taste
1 can green beans, drained
1 can white Shoe Peg corn, drained
1 can English peas, drained
1 purple onion, chopped
1 c. celery, chopped
1 bell pepper, chopped
1 medium jar pimento

1
Boil first 4 ingredients together.
2
Mix remaining ingredients together.
3
Pour the boiled vinegar mixture over vegetables and refrigerate several hours before serving.
4
This will keep well in the refrigerator.

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 11 ingredients. The key ingredients include: 3/4 c. vinegar, 1/4 c. oil, 1/2 c. sugar, black pepper to taste, 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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