Vegetable Salad

Name: Vegetable Salad
Yield: 4 servings
Cuisine: American
Ingredients: 2 cans yellow corn, drained; 2 cans green beans, drained; 1 c. green pepper, chopped; 1 c. celery, chopped; 1 c. onion, chopped; 2 cans white corn, drained; 2 cans small peas, drained; 1 c. vinegar; 1 c. sugar; dash of soy sauce

Eats Now Editorial Team · Salads

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Vegetable Salad – a delicious recipe with yellow corn, green beans, green pepper, celery, onion, white corn. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

2 cans yellow corn, drained
2 cans green beans, drained
1 c. green pepper, chopped
1 c. celery, chopped
1 c. onion, chopped
2 cans white corn, drained
2 cans small peas, drained
1 c. vinegar
1 c. sugar
dash of soy sauce

1
Combine all vegetables.
2
Cook vinegar, sugar and soy sauce. Cool and pour over vegetables.
3
Refrigerate.

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 10 ingredients. The key ingredients include: 2 cans yellow corn, drained, 2 cans green beans, drained, 1 c. green pepper, chopped, 1 c. celery, chopped, and more.

Yes, Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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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