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Rating: 4.0/5 (12 votes cast)

Meal Type: Side Dish
Prep Time:
Total Time:
Difficulty: Easy
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 601
% Daily Value**
Total Fat 23g
35%
Saturated Fat 11g
17%
Unsaturated Fat 2g
Cholesterol 7mg
2%
Sodium 166mg
7%
Total Carbohydrate 90g
30%
Dietary Fiber 8g
33%
Sugars 41g
Protein 13g
Vitamin A  10%Vitamin C  19%
Calcium  9%Iron  15%
Potassium  15%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Canned Vegetable Salad

Recipe Tags: Salad Recipes

Date Added: September 16, 2011
This is one of those easy, easy recipes that seems like you worked harder than you did! A great pot-luck or last minute salad to round out a healthy meal.

Ingredients:

17 oz Corn canned
16 oz Canned Green Beans French style
8 1/2 oz Peas canned
2 oz Pimentos chopped
4 Celery Stalks chopped
1 Green Bell Pepper chopped
1 Onion chopped
2/3 cup Vegetable Oil
2 tablespoons Water
1 1/2 cups Sugar
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Directions:

1. Combine corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly.

2. Cover and refrigerate 1 hour. Combine vinegar, oil, water, and sugar; mix well.

3. Pour over vegetable mixture. Cover and refrigerate at least 24 hours.

Comments on Canned Vegetable Salad Recipe:

Posted by a Visitor - March 25, 2012
How much vinegar?
Comment Here:
Dietary Notes:
This recipe is low-cholesterol with 6.63mg per serving

This recipe is a good source of Vitamin A with 10% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Bell Pepper, Corn, Peas, Natural Sweeteners, Celery, Onion allergies.
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