COLD CANNED VEGETABLE SALAD RECIPES

Name: Marinated Canned Vegetable Salad
Prep time: 10 min
Total time: 10 min
Yield: 14 serving(s)
Ingredients: 1 can green beans or 1 can wax bean; 1 can peas; 1 can chickpeas or 1 can kidney bean; 1 can corn; 1/2 cup green peppers or 1/2 cup red pepper, chopped; 1/2 cup carrot, chopped; 1/2 cup celery, chopped; 1/2 cup scallions or 1/2 cup purple onion, chopped; 1/2 cup oil; 1/2 cup vinegar; 1/4-1/3 cup sugar; 1/2 teaspoon salt; 1/2 teaspoon pepper

MARINATED CANNED VEGETABLE SALAD RECIPE - FOOD.COM

Marinated Canned Vegetable Salad Recipe - Food.com image

Make and share this Marinated Canned Vegetable Salad recipe from Food.com.

Total Time 10 minutes

Prep Time 10 minutes

Yield 14 serving(s)

Number Of Ingredients 13

Ingredients

1 can green beans or 1 can wax bean
1 can peas
1 can chickpeas or 1 can kidney bean
1 can corn
1/2 cup green peppers or 1/2 cup red pepper, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup scallions or 1/2 cup purple onion, chopped
1/2 cup oil
1/2 cup vinegar
1/4-1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Open all cans and drain vegetables and beans well.
Mix in a large bowl.
Add in chopped vegetables.
Pour over dressing.

Nutrition Facts : Calories 98.3, FatContent 7.9, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 91.5, CarbohydrateContent 6.8, FiberContent 1.4, SugarContent 4.5, ProteinContent 0.8

CHILLED VEGETABLE SALAD RECIPE | MYRECIPES

Chilled Vegetable Salad Recipe | MyRecipes image

Chopped green pepper, onion, pimiento, corn, green beans, and green peas lend a flavorful and varied taste to this make-ahead vegetable salad. Serve in ramekins for an innovative touch.

Provided by Sidney Ann Allen, Shreveport, Louisiana

Yield 8 cups

Number Of Ingredients 12

Ingredients

1 cup sugar
¾ cup cider vinegar
½ cup vegetable oil
1 medium-size green bell pepper, chopped
1 medium onion, chopped
3 celery ribs, sliced
1 (7-ounce) jar diced pimiento, undrained
1 (15 1/4-ounce) can small sweet green peas, drained
1 (14 1/2-ounce) can French-cut green beans, drained
1 (11-ounce) can white shoepeg corn, drained
½ teaspoon salt
¼ teaspoon pepper

Steps:

Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves. Remove dressing from heat, and cool 30 minutes.
Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours. Serve with a slotted spoon.
NOTE: Salad may be stored in an airtight container in the refrigerator for several days.

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Chopped green pepper, onion, pimiento, corn, green beans, and green peas lend a flavorful and varied taste to this make-ahead vegetable salad. Serve in ramekins for an innovative touch.
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NOTE: Salad may be stored in an airtight container in the refrigerator for several days.

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