Vegetable Salad

Name: Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tsp. salt; 1 c. vinegar; 1 tsp. pepper; 1 tsp. water; 1/2 c. salad oil; 1 can French-cut green beans; 1 can green peas; 1 can whole kernel yellow corn; 1 can chopped pimento; 1 c. chopped green pepper; 1 c. chopped celery; 1 c. chopped onion

Eats Now Editorial Team · 527 kcal · Salads

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

Serves 4 Salads

Servings: persons

1 tsp. salt
1 c. vinegar
1 tsp. pepper
1 tsp. water
1/2 c. salad oil
1 can French-cut green beans
1 can green peas
1 can whole kernel yellow corn
1 can chopped pimento
1 c. chopped green pepper
1 c. chopped celery
1 c. chopped onion

1
Mix salt, vinegar, pepper, water and salad oil and bring to a boil; cool.
2
Drain green beans, peas and corn.
3
Add pimento, green pepper, celery and onion.
4
Pour cooled liquid over vegetables. Cool 2 hours before serving.
5
Will keep up to 2 weeks.

527

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 12 ingredients. The key ingredients include: 1 tsp. salt, 1 c. vinegar, 1 tsp. pepper, 1 tsp. 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
527 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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