Ingredients8 h 15 m servings 297 cals
- 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.
Per Serving: 297 calories; 14.2 g fat; 39.5 g carbohydrates; 3.8 g protein; 0 mg cholesterol; 481 mg sodium. Full nutrition
ReviewsRead all reviews 4
This was the most excellent vegetable salad. The only thing I did different was to add Garbanzo beans to the salad. I made it for a birthday dinner party and it was a hit! Thank-you for such ...
My Grandmother's church cookbook has a similar recipe, but it doesn't call for any oil. I love this salad and we always have it at Easter. You can eliminate the oil or just use 1/4 cup and it's...
This was a perfect accompaniment to grilled chicken and a light summer salad. The flavor profile reminded me of a three bean salad. I thought it was good, but, I did miss the different textur...