English Salad
A vibrant and flavorful cold salad combining sweet peas, beans, corn, and crunchy vegetables, dressed in a tangy vinegar marinade—perfect for picnics and summer gatherings.
Ingredients
- 16 oz. can French-cut beans
- 16 oz. can LeSueur peas ⓘ
- 16 oz. can white Shoe Peg corn ⓘ
- 1 large chopped green pepper ⓘ
- 1 large jar chopped pimentos ⓘ
- 1 cup chopped celery ⓘ
- 1 cup chopped onion ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon black pepper
- 1 cup sugar
- 1/2 cup salad oil ⓘ
- 3/4 cup white vinegar ⓘ
- 1 tablespoon water ⓘ
Instructions
- Drain juice from all vegetables.
- In a pan, mix salt, black pepper, sugar, oil, vinegar, and water.
- Heat the mixture, stirring until the sugar has dissolved.
- Remove from heat and let cool.
- Mix the cooled marinade with the drained vegetables.
- Refrigerate for at least 24 hours.
- Pour off the marinade juice before serving.
Nutrition & Diet Analysis (per serving)
359
kcal
18% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).