Vegetable Salad

  4.3 – 5 reviews  

The pork version of stroganoff is equally as wonderful as the beef one, if not better. Delicious sour cream sauce with pork, mushrooms, and onions.

Prep Time: 10 mins
Cook Time: 5 mins
Additional Time: 8 hrs
Total Time: 8 hrs 15 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 1 (15 ounce) can peas, drained
  2. 1 (15 ounce) can green beans, drained
  3. 1 (14 ounce) can shoepeg corn, drained
  4. 1 onion, chopped
  5. 2 stalks celery, chopped, or more to taste
  6. ½ teaspoon salt
  7. ¼ teaspoon ground black pepper
  8. ¾ cup white sugar
  9. ½ cup cooking oil
  10. ½ cup red wine vinegar

Instructions

  1. Mix peas, green beans, corn, onion, celery, salt, and pepper together in a bowl.
  2. Combine sugar, oil, and vinegar in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Pour mixture over vegetable mixture and stir to coat; refrigerate until flavors blend, 8 hours to overnight.

Reviews

Brian Dalton II
I have a Summer Salad recipe that calls for equal parts of water & vinegar. I hated it, because the vinegar got too strong after 6 hours. ADDING OIL instead of water solves the too vinegary taste. Too much sugar made me score this recipe 4 stars. I reduced the sugar from 3/4 to 1/4 cup. To give more color, I added green pepper & pimentos.
Bonnie Mccormick
It was delicious and easy too.
Jeffery Edwards
This is an excellent cold salad. I also add a 15 oz. can of Garbanzo Beans. It is a wonderful salad to have for dinner, or as your lunch! I make and eat this at least 3 or 4 times a year. It is a hit for Church Fellowship dinners, or a gathering of friends for a night of dinner and cards!
Carlos Foster
My Grandmother’s church cookbook has a similar recipe, but it doesn’t call for any oil. I love this salad and we always have it at Easter. You can eliminate the oil or just use 1/4 cup and it’s still delicious. I’ve also made it with white vinegar and it always turns out good. My Grandmother’s recipe calls for 3/4 sugar and 3/4 vinegar.
Randy Murphy
This was a perfect accompaniment to grilled chicken and a light summer salad. The flavor profile reminded me of a three bean salad. I thought it was good, but, I did miss the different textures you get from a three bean salad. I would make it again because I really liked the corn in the salad, but, I would add either a can of kidney beans or garbanzo beans. Thanks for the recipe!

 

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