Belgium Vegetable Salad
A vibrant and tangy vegetable salad featuring a mix of canned and fresh vegetables, dressed with a sweet and sour vinegar-based glaze, perfect for picnics and summer gatherings.
Ingredients
Instructions
- Drain the canned vegetables (green beans, shoe peg corn, and small peas).
- Combine drained vegetables with chopped celery, onions, green pepper, and red pepper in a large bowl.
- In a saucepan, combine sugar, vinegar, vegetable oil, pepper, and salt. Heat until hot, then let cool.
- Pour the cooled dressing over the drained and chopped vegetables.
- Mix well and refrigerate before serving.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or dill into the salad. If you prefer a sweeter dressing, increase the sugar slightly. You can substitute fresh vegetables for canned ones if available, such as using steamed green beans and fresh corn. This salad can also be made vegan by ensuring the dressing ingredients are plant-based.
Serving Suggestions
This Belgium Vegetable Salad makes a great side dish for barbecues or potlucks. It pairs beautifully with Millet Burgers or Oklahoma Caviar Dip. Serve it chilled for a refreshing complement to grilled meats or as part of a summer picnic spread. You can also enjoy it on its own for a light lunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits. To refresh the salad, give it a good stir before serving. Avoid freezing as the texture of the vegetables may change once thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Belgium Vegetable Salad contains roughly 418 calories, with 7g protein, 61g carbohydrates, and 17g fat. It is an excellent source of vitamin C (192% of the Daily Value), vitamin A (117% of the Daily Value), and dietary fiber (47% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 2062mg per serving (90% 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 definitely use fresh vegetables! Just make sure to cook them until tender and let them cool before mixing them into the salad. Fresh green beans, corn, and peas will add a lovely crunch and vibrant flavor.
Is there a way to make this salad spicier?
Absolutely! Adding diced jalapeños or a splash of hot sauce to the dressing can give it a nice kick. You can also sprinkle some red pepper flakes over the salad before serving for an extra heat boost.
How long should I refrigerate the salad before serving?
It's best to refrigerate the salad for at least 2 hours before serving. This allows the flavors to meld together beautifully. However, you can prepare it a day in advance for even better taste!
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).