Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 c. sugar; 3/4 c. vinegar; 1/2 c. vegetable oil; 1 Tbsp. water; 1 tsp. pepper; 1/2 tsp. salt; 1 (17 oz.) can white Shoe Peg corn, drained; 1 (16 oz.) can French-style beans, drained; 1 (16 oz.) can peas, drained; 1 c. chopped green pepper; 1 c. chopped onion

Eats Now Editorial Team · 545 kcal · Salads

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

Serves 4 Salads

Servings: persons

2/3 c. sugar
3/4 c. vinegar
1/2 c. vegetable oil
1 Tbsp. water
1 tsp. pepper
1/2 tsp. salt
1 (17 oz.) can white Shoe Peg corn, drained
1 (16 oz.) can French-style beans, drained
1 (16 oz.) can peas, drained
1 c. chopped green pepper
1 c. chopped onion

1
Heat sugar, vinegar, oil, water, salt and pepper.
2
Cool. Combine vegetables and pour liquid over them.
3
Mix and refrigerate. Keeps well.

545

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 2/3 c. sugar, 3/4 c. vinegar, 1/2 c. vegetable oil, 1 Tbsp. water, 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
545 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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