Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can green beans; 1 can corn; 1 can peas; 1 can red beans; 1 can pimento, cut up; 1 onion, chopped; 4 stalks celery; 1 can lima beans; 1 green pepper, chopped; 1 c. vinegar; 1 c. sugar; 1/2 c. Wesson oil; 1 Tbsp. salt; 1 Tbsp. paprika

Eats Now Editorial Team · 1005 kcal · Salads

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Vegetable Salad – a delicious recipe with green beans, corn, peas, red beans, pimento, onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can green beans
1 can corn
1 can peas
1 can red beans
1 can pimento, cut up
1 onion, chopped
4 stalks celery
1 can lima beans
1 green pepper, chopped
1 c. vinegar
1 c. sugar
1/2 c. Wesson oil
1 Tbsp. salt
1 Tbsp. paprika

1
Pour over vegetables and let set overnight.
2
Drain and serve. Save liquid to pour over leftover salad.
3
Keeps 3 or 4 weeks.

1005

kcal

Calories

Fat

155

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 green beans, 1 can corn, 1 can peas, 1 can red 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
1005 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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