Vegetable Salad

5 from 2 votes

Marinated in a tangy yet sweet vinegar dressing, Granny Jordan's Southern vegetable salad is overflowing with canned and fresh vegetables, like pimentos, celery, green beans, corn, green pepper, and onion.

Prep Time15

Chill Time8

Total Time8 15

Course: Salad

Cuisine: American

Keyword: canned vegetable salad, marinated vegetable salad, salad, shoepeg corn salad, vegetables

Servings:

Calories: 250kcal

Ingredients

3/4 cup white vinegar
1/2 cup vegetable oil or olive oil
1 cup sugar
1 teaspoon salt
1 teaspoon black pepper
1 15-ounce can green peas, drained
1 14.5-ounce can French-style green beans, drained
2 11-ounce cans sweet or shoepeg corn, drained
1 cup diced celery
1 cup diced bell pepper
1 cup diced onion
1 2-ounce jar pimentos, diced and drained

Instructions

Combine the vinegar, oil, sugar, salt, and pepper in a small saucepan and bring just to a boil over medium-high heat, stirring constantly until sugar dissolves. Remove from heat and allow to cool.
3/4 cup white vinegar, 1/2 cup vegetable oil or olive oil, 1 cup sugar, 1 teaspoon salt, 1 teaspoon black pepper
Combine remaining ingredients in a large bowl and pour vinegar mixture over all, stirring to coat.
1 15-ounce can green peas, drained, 1 14.5-ounce can French-style green beans, drained, 2 11-ounce cans sweet or shoepeg corn, drained, 1 cup diced celery, 1 cup diced bell pepper, 1 cup diced onion, 1 2-ounce jar pimentos, diced and drained
Cover and chill for eight hours or until thoroughly chilled.
Serve with a slotted spoon.

Nutrition