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Vegetable Salad

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Ingredients
  Sugar 1 Cup (16 tbs)
  Canola oil 1⁄2 Cup (8 tbs)
  Black pepper 1⁄4 Teaspoon
  Salt 1 Teaspoon
  White vinegar 1⁄2 Cup (8 tbs)
  Canned french green beans 16 Ounce, cooked (1 Can)
  Canned white kernel corn 16 Ounce, cooked (1 Can)
  Canned peas 8 Ounce, cooked (1 Can, Small Peas)
  Canned pimientos 2 Ounce, cooked (1 Jar)
  Green onion 1 1⁄2 Bunch (150 gm), finely chopped (Small Bunches, Tops Included)
  Celery 1 Cup (16 tbs), finely chopped
  Bell pepper 1 Cup (16 tbs), finely chopped
Directions

MAKING
1) In a saucepan, mix together sugar, oil, black pepper, salt, and white vinegar.
2) Heat the oil mixture to boil.
3) Take the pan off the heat and allow to cool.
4) In a colander, place together green beans, corn, peas, and pimientos, and allow to drain well.
5) In a bowl place the corn mixture and mix in the green onions, celery, and bell pepper.
6) Stream the cooled oil mixture and mix well.
7) Cover the bowl and refrigerate for 2 to 3 hours before serving.

SERVING
8) Pile the vegetable salad on the serving plate and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
10 Minutes
Ready In: 
25 Minutes
Servings: 
10

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