Belgian Salad
A vibrant and tangy salad featuring green beans, corn, peas, and crunchy vegetables, dressed with a sweet and tangy vinegar and oil dressing—perfect for summer gatherings.
Ingredients
Instructions
- Bring sugar and vinegar to a boil in a saucepan.
- Let the mixture cool to room temperature.
- Add olive oil to the cooled vinegar and sugar mixture and stir well.
- In a large bowl, combine green beans, corn, peas, chopped celery, chopped onion, and chopped red bell pepper.
- Pour the dressing over the vegetable mixture and toss to combine.
- Season with salt and pepper to taste.
- Chill before serving for best flavor.
Tips & Substitutions
For a fresher twist, consider adding diced cucumber or chopped fresh herbs like parsley or dill. If you prefer a vegan version, substitute the sugar with agave syrup or a sugar alternative. You can also replace olive oil with avocado oil for a different flavor profile. Ensure the dressing is well-mixed before adding it to the vegetables for even distribution.
Serving Suggestions
This salad is perfect as a side dish for barbecues or picnics, pairing wonderfully with grilled meats or sandwiches. For a complete meal, serve it alongside a protein like grilled chicken or tofu. It also complements other salads, such as Sunny Coleslaw Dressing, making it a versatile addition to any spread.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together as it sits, enhancing the taste. To serve, simply take it out of the fridge and allow it to come to room temperature before enjoying again. Avoid reheating, as this dish is best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Belgian Salad contains roughly 655 calories, with 6g protein, 40g carbohydrates, and 54g fat. It is an excellent source of vitamin C (104% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of vitamin A and protein. Note that it is relatively high in sodium, at 802mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of canned?
Yes, you can use fresh vegetables! Just blanch green beans, peas, and corn briefly to maintain their crunch. Fresh vegetables will add a vibrant taste and texture to the salad. Make sure to chop them into similar sizes for even mixing.
How long should I chill the salad before serving?
Chill the salad for at least 1 hour before serving to allow the flavors to meld. For best results, prepare it a few hours ahead or even the day before serving. This resting time enhances the overall taste and enjoyment of the dish.
Can I make this salad ahead of time?
Absolutely! This salad can be made a day in advance. Just store it in the fridge to keep it fresh. The flavors deepen as it sits, making it a great make-ahead option for gatherings or meal prep. Just give it a good toss before serving.
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).