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Summer Vegetable Salad

  • 20minutes
  • 238calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup sugar (Splenda) or 1 cup sugar substitute (Splenda)

  2. 3/4 cup cider vinegar

  3. 1/2 cup vegetable oil or 1/2 cup canola oil

  4. 1 teaspoon ground black pepper

  5. 1/2 teaspoon salt

  6. 1 (16 ounce) can French style green beans , drained

  7. 1 1/2 cups thawed frozen peas

  8. 2 (14 ounce) cans white shoepeg corn , drained

  9. 1 (2 ounce) jar diced pimentos , drained

  10. 1 cup chopped celery

  11. 1/2 green bell pepper , diced

  12. 1 bunch green onion , chopped

  13. 1 small red onion , diced

Instructions Jump to Ingredients ↑

  1. Mix 1 cup sugar, vegetable oil, pepper, and salt in a saucepan; bring to a boil. Cool. Toss dressing with remaining ingredients. Add your favorite canned veggies, be colorful and creative -- this makes a beautiful salad!

  2. Mix and chill for at least 8 hours.

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