Best Canned Vegetable Salad Recipes

Canned Vegetable Salad image

Provided by Charlotte J

Categories Corn

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

1 (8 ounce) can water chestnuts, sliced, drained
17 ounces corn, canned
16 ounces green beans, canned
2 ounces pimientos, chopped
4 stalks celery, chopped
1 green pepper, chopped
1/2 small onion, chopped
2/3 cup vegetable oil
2 tablespoons water
1 1/2 cups sugar
lettuce, garnish

Steps:

Combine water chestnuts, corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly.
Cover and refrigerate 1 hour.
Combine vinegar, oil, water, and sugar; mix well.
Pour over vegetable mixture, cover and refrigerate at least 24 hours.
Drain and serve in a lettuce-lined bowl.

Nutrition Facts : Calories 425.2, Fat 19.1, SaturatedFat 2.5, Sodium 35.3, Carbohydrate 65.5, Fiber 5.2, Sugar 42.6, Protein 3.8

Marinated Canned Vegetable Salad image

Provided by Caryn Gale

Categories Beans

Time 10m

Yield 14 serving(s)

Number Of Ingredients 13

1 can green beans or 1 can wax bean
1 can peas
1 can chickpeas or 1 can kidney bean
1 can corn
1/2 cup green peppers or 1/2 cup red pepper, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup scallions or 1/2 cup purple onion, chopped
1/2 cup oil
1/2 cup vinegar
1/4-1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper