Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Canned Vegetable Salad
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- #82426
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 can (17 ounce size) whole kernel corn, drained
1 can (16 ounce size) green beans, (lengthwise cut), drained
1 can (8.5 ounce size) peas, drained
2 ounces pimientos, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
1 onion, chopped
2/3 cup vegetable oil
1 cup vinegar
2 tablespoons water
1 1/2 cup sugar
directions
Combine corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly. Cover and refrigerate 1 hour.
Combine vinegar, oil, water, and sugar; mix well. You can use any kind of vinegar, I prefer red wine. Pour over vegetable mixture.
Cover and refrigerate at least 24 hours. Drain and serve in a lettuce-lined bowl.
added by
detroitrocks
nutrition data
Nutritional data has not been calculated yet.
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