Recipe Details
Ingredients
-
1(15 ounce) canpeas, drained
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1(15 ounce) canshoe peg corn, drained
-
1(15 ounce) cangreen beans, drained
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1cupchopped celery
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½cupchopped green bell pepper
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½cupchopped onion
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1(2 ounce) jarpimentos
-
1cupwhite sugar
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¾cupwhite wine vinegar
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½cupvegetable oil
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1teaspoonsalt
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½teaspoonground black pepper
Cooking Directions
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Assemble salad: Mix together peas, corn, green beans, celery, bell pepper, onion, and pimentos in a large bowl.
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Make vinaigrette: Combine sugar, vinegar, oil, salt, and black pepper in a saucepan over medium heat. Bring to a boil, stirring occasionally.
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Pour boiling vinaigrette over salad; stir to coat. Refrigerate for 24 hours before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories307 | |
| % Daily Value * | |
| Total Fat 15g |
19% |
| Saturated Fat 2g |
10% |
| Sodium 724mg |
31% |
| Total Carbohydrate 44g |
16% |
| Dietary Fiber 4g |
15% |
| Total Sugars 30g |
|
| Protein 4g |
8% |
| Vitamin C 24mg |
27% |
| Calcium 31mg |
2% |
| Iron 2mg |
8% |
| Potassium 253mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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