Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 tsp. pepper; 1/2 tsp. salt; 1 c. sugar; 1/4 c. oil; 1 1/2 c. red wine vinegar; 1 small can peas; 1 can French beans; 1 can whole white corn; 1 (2 oz.) pimento; 1/2 c. diced celery; 1/2 to 1 c. diced onion; 1/2 c. green peppers

Eats Now Editorial Team · 625 kcal · Salads

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

Serves 4 Salads

Servings: persons

1/2 tsp. pepper
1/2 tsp. salt
1 c. sugar
1/4 c. oil
1 1/2 c. red wine vinegar
1 small can peas
1 can French beans
1 can whole white corn
1 (2 oz.) pimento
1/2 c. diced celery
1/2 to 1 c. diced onion
1/2 c. green peppers

1
Bring to boil pepper, salt, sugar, oil and red wine vinegar. Drain all liquid from cans.
2
In bowl, mix all vegetables.
3
Pour boiled liquid over vegetables and marinate overnight.

625

kcal

Calories

Fat

108

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: 1/2 tsp. pepper, 1/2 tsp. salt, 1 c. sugar, 1/4 c. oil, 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
625 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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