Belingan Salad
A vibrant, crunchy vegetable salad with sweet and tangy dressing, perfect for picnics, potlucks, or light summer meals, appealing to those who enjoy fresh, flavorful bites.
Ingredients
Instructions
- Combine sugar, oil, vinegar, salt, and pepper in a saucepan.
- Bring the mixture to a boil and then turn off the heat.
- Allow the dressing to cool slightly.
- Pour the cooled dressing over the drained vegetables and mix well.
- Transfer the salad to a container, seal, and refrigerate.
- Let it chill for at least an hour before serving. Will keep for over a week.
Tips & Substitutions
For added flavor, consider substituting the green peppers with roasted red peppers or adding fresh herbs like dill or parsley. If you prefer a lighter dressing, reduce the sugar and oil or use a sugar substitute. This salad can be made a day in advance, allowing the flavors to meld even more. Use fresh vegetables for more crunch.
Serving Suggestions
Serve Belingan Salad as a refreshing side dish for barbecues or alongside grilled meats. It pairs beautifully with Texas Ambrosia for a colorful spread. Consider serving it over a bed of lettuce or with tortilla chips for added texture. This salad also works well as a filling for wraps.
Storage & Reheating
Store leftover Belingan Salad in an airtight container in the refrigerator. It will stay fresh for over a week. The flavors continue to develop, making it great for meal prep. Do not freeze, as the texture of the vegetables may become mushy upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Belingan Salad contains roughly 1339 calories, with 15g protein, 137g carbohydrates, and 102g fat. It is an excellent source of dietary fiber (320% of the Daily Value), vitamin C (266% of the Daily Value), and iron (31% of the Daily Value), and a good source of calcium. It also contributes 89g of dietary fiber toward your daily target.
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?
Absolutely! Fresh green beans, peas, and corn can provide a crunchier texture. Simply blanch the green beans and cook the corn before mixing them with the other fresh ingredients. Adjust the cooking times to ensure everything is tender yet crisp.
How can I make this recipe vegan?
The original recipe is already vegan-friendly, as it contains no animal products. Just ensure the canned vegetables do not contain any animal-derived additives. You can also enhance the flavors with additional herbs or spices to suit your taste.
Can I add protein to this salad?
Yes, you can add cooked chickpeas, diced tofu, or even shredded rotisserie chicken for extra protein. This will make the salad more filling and suitable as a main dish. Just keep in mind that adding protein might alter the overall flavor balance, so adjust the dressing accordingly.
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).