Vegetable Salad
Submitted by Vicky Newell
Ingredients
- 1 can yellow corn
- 1 can white corn
- 1 can French style green beans
- 1 can sweet peas
- 1 cup chopped celery
- 1 bunch green onions chopped
- 1 1/2 cups sugar
- 3/4 cup oil
- 3/4 cup white vinegar
Instructions
- Drain cans of vegetables. Combine all vegetables in a bowl. Set aside. Combine sugar, oil, and vinegar and bring to a boil. Boil for 5 minutes. Cool. Pour over vegetables. Mix. Serve cold or room temperature. Note: I think it’s better (more flavor) the next day.
Notes
Over the years, every time I have served this, guests have asked for the recipe and later told me what a hit it was at their meal. This will keep in the refrigerator for up to 2 weeks. Consequently making it a day or two in advance not only adds flavor but is one less job to do the day of the dinner. ~ Vicky Newell