CANNED VEGETABLE SALAD

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