Canned Vegetable Salad Recipe
Servings: 8
Ingredients
- 17 ounce Corn, canned
- 16 ounce Green beans, canned -- French style
- 8 1/2 ounce Peas, canned
- 2 ounce Pimientos -- minced
- 4 stalk celery -- minced
- 1 x Green pepper -- minced
- 1 x Onion -- minced
- 2/3 c. Vegetable oil
- 2 Tbsp. Water
- 1 1/2 c. Sugar
Directions
- Combine corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly. Cover and chill 1 hour.
- Combine vinegar, oil, water, and sugar; mix well. Pour over vegetable mix. Cover and chill at least 24 hrs. Drain and serve in a lettuce-lined bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 8 servings | |
| Calories 480 | |
| Calories from Fat 190 | 40% |
| Total Fat 21.52g | 27% |
| Saturated Fat 2.93g | 12% |
| Trans Fat 0.47g | |
| Cholesterol 7mg | 2% |
| Sodium 375mg | 16% |
| Potassium 419mg | 12% |
| Total Carbs 67.75g | 18% |
| Dietary Fiber 8.2g | 27% |
| Sugars 41.45g | 28% |
| Protein 8.48g | 14% |
