Vegetable Salad

Vegetable Salad

Submitted by Vicky Newell


  • 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


  • 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.


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