Recipes Salad Vegetable Salad Recipes Vegetable Salad 4.3 (6) 5 Reviews 4 Photos 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. Submitted by Tina Updated on January 7, 2022 Save Rate Print Share Close Add Photo 4 4 4 Prep Time: 10 mins Cook Time: 5 mins Additional Time: 8 hrs Total Time: 8 hrs 15 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 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 Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl. 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. I Made It Print Nutrition Facts (per serving) 297 Calories 14g Fat 40g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 297 % Daily Value * Total Fat 14g 18% Saturated Fat 2g 11% Sodium 481mg 21% Total Carbohydrate 40g 14% Dietary Fiber 4g 13% Total Sugars 24g Protein 4g 8% Vitamin C 10mg 11% Calcium 28mg 2% Iron 1mg 4% Potassium 189mg 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.