Canned Vegetable Salad Recipes

MARINATED SALAD

Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories Salad Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

Ingredients

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

CANNED SALAD

Canned Salad image

Provided by Food Network

Categories side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

One 14- to 15-ounce can low-sodium white beans or black-eyed peas, rinsed and drained
One 14-ounce jar artichoke hearts, drained, rinsed and quartered
One 14-ounce can hearts of palm, drained and cut into about 1/2-inch slices
4 ounces crumbled feta
3 to 4 celery stalks, peeled and cut into about 1/2-inch pieces, plus some coarsely chopped celery leaves
1 cup grape tomatoes, cut in half
3 tablespoons extra-virgin olive oil
1 tablespoon finely grated lemon zest plus 1 or 2 lemons, halved
Kosher salt
1/4 cup pine nuts, toasted

Steps:

Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.

MARINATED CANNED VEGETABLE SALAD

Marinated Canned Vegetable Salad image

Make and share this Marinated Canned Vegetable Salad recipe from Food.com.

Provided by Caryn Gale

Categories Beans

Time 10m

Yield 14 serving(s)

Number Of Ingredients 13

Ingredients

1 can green beans or 1 can wax bean
1 can peas
1 can chickpeas or 1 can kidney bean
1 can corn
1/2 cup green peppers or 1/2 cup red pepper, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup scallions or 1/2 cup purple onion, chopped
1/2 cup oil
1/2 cup vinegar
1/4-1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Open all cans and drain vegetables and beans well.
Mix in a large bowl.
Add in chopped vegetables.
Pour over dressing.

Nutrition Facts : Calories 98.3, Fat 7.9, SaturatedFat 1, Sodium 91.5, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.8

CANNED VEGETABLE SALAD

Canned Vegetable Salad image

Make and share this Canned Vegetable Salad recipe from Food.com.

Provided by Charlotte J

Categories Corn

Time 10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

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

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