Corn and Pea Salad
- Ready In:
- 12mins
- Ingredients:
- 12
- Yields:
-
1 batch
ingredients
- 1 (15 1/4 ounce) can white corn
- 1 (15 1/4 ounce) can tiny peas
- 1 (14 1/2 ounce) can cut green beans
- 1 small onion, chopped
- 1 (4 ounce) jar pimiento
- 1 cup celery, chopped
- 1 cup green pepper, chopped
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Dressing
- 1⁄3 cup vegetable oil
- 2⁄3 cup vinegar
- 1 teaspoon pepper
- 1 cup sugar
- 1 teaspoon salt
directions
- Drain corn, peas, green beans and pimentos.
- Combine all ingredients in bowl and set aside. Dressing: Mix all ingredients and bring to a boil in saucepan.
- Let cool.
- Pour dressing over vegetables and mix well.
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Reviews
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I loved this veggie salad. I made this to have with my work lunch, and it held up nicely all week in the refrigerator. As one of the other reviewers stated, the flavor improves over time. I made a few changes to suit my tastes: I used Splenda instead of sugar, used dried onion instead of fresh, and did not add the teaspoon of salt. This would be great as a different type salad for a potluck.
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My husband just LOVES this stuff! I made it for our Father's Day meal, without the pimientos because neither of us like them. The longer it sits in the fridge, the better it gets, so leftovers are as good or better than the first time around. Next time I might try adding a can of dark red kidney beans for some red color since I don't use the pimientos. Thanks!
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Tweaks
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I loved this veggie salad. I made this to have with my work lunch, and it held up nicely all week in the refrigerator. As one of the other reviewers stated, the flavor improves over time. I made a few changes to suit my tastes: I used Splenda instead of sugar, used dried onion instead of fresh, and did not add the teaspoon of salt. This would be great as a different type salad for a potluck.