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 tiny peas; 1 can whole kernel corn; 1 jar chopped pimiento; 1 c. chopped celery; 1 medium onion, chopped; 1 medium green pepper, chopped; 1 c. sugar; 1/2 c. vinegar; 1/2 c. vegetable oil; 1 tsp. salt; 1/2 tsp. pepper

Eats Now Editorial Team · 725 kcal · Salads

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Vegetable Salad – a delicious recipe with green beans, tiny peas, whole kernel corn, pimiento, celery, onion. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 can green beans
1 can tiny peas
1 can whole kernel corn
1 jar chopped pimiento
1 c. chopped celery
1 medium onion, chopped
1 medium green pepper, chopped
1 c. sugar
1/2 c. vinegar
1/2 c. vegetable oil
1 tsp. salt
1/2 tsp. pepper

1
Drain all vegetables.
2
Combine all vegetables in a large glass bowl.
3
Set aside.
4
In saucepan, combine sugar, vinegar, oil, salt and pepper; bring to boil.
5
Cool slightly and pour over vegetables.
6
Cover and refrigerate.

725

kcal

Calories

Fat

105

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 can green beans, 1 can tiny peas, 1 can whole kernel corn, 1 jar chopped pimiento, 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
725 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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