Veggie Salad Recipe

Name: Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 (20 oz.) can white Shoe Peg corn, drained; 1 (20 oz.) can small green peas, drained; 1 (20 oz.) can French-style green beans, drained; 1 c. finely chopped onions; 1 c. finely sliced celery; 1 c. finely chopped green pepper; 1 (4 oz.) jar chopped pimentos; 1/2 c. vegetable oil; 1 c. sugar; 3/4 c. white vinegar; salt and pepper to taste

Servings: persons

1 (20 oz.) can white Shoe Peg corn, drained
1 (20 oz.) can small green peas, drained
1 (20 oz.) can French-style green beans, drained
1 c. finely chopped onions
1 c. finely sliced celery
1 c. finely chopped green pepper
1 (4 oz.) jar chopped pimentos
1/2 c. vegetable oil
1 c. sugar
3/4 c. white vinegar
salt and pepper to taste

1
Combine corn, peas, green beans, onions, celery, green pepper, and pimentos in bowl.
2
Toss to mix.
3
Combine oil, sugar and vinegar in microwave-safe bowl.
4
Microwave on High for several minutes.
5
Stir until sugar is dissolved.
6
Pour over vegetables; mix well.
7
Cool slightly.
8
Chill overnight to several days, stirring once each day.
9
Season with salt and pepper just before serving.
10
Makes 24 servings.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (20 oz.) can white Shoe Peg corn, drained, 1 (20 oz.) can small green peas, drained, 1 (20 oz.) can French-style green beans, drained, 1 c. finely chopped onions, and more.

Yes, Veggie 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.

Veggie Salad

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