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Very tasty vegetable salad that’s easy to make. I like to make it a day ahead of time to give the flavors time to get acquainted.
Ingredients
- 1 (15 ounce) can peas, drained
- 1 (15 ounce) can green beans, drained
- 1 (14 ounce) can shoepeg corn, drained
- 1 onion, chopped
- 2 stalks celery, chopped, or more to taste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¾ cup white sugar
- ½ cup cooking oil
- ½ cup red wine vinegar
Directions
Step 1
Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
Step 2
Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 297 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat2g | 11% |
| Sodium481mg | 21% |
| Total Carbohydrate40g | 14% |
| Dietary Fiber4g | 13% |
| Total Sugars24g | |
| Protein4g | |
| Vitamin C10mg | 50% |
| Calcium28mg | 2% |
| Iron1mg | 4% |
| Potassium189mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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