Canned Garden Salad
A vibrant, crunchy vegetable salad with sweet peas, green beans, and peppers, tossed in a tangy vinaigrette—perfect for picnics, potlucks, or light summer meals.
Ingredients
- 1 can LeSueur peas, drained
- 1 can white shoe peg corn, drained ⓘ
- 1 can French green beans, drained ⓘ
- 1 small jar pimento peppers, drained and chopped ⓘ
- 1 cup celery, chopped fine ⓘ
- 1 cup onion, chopped fine ⓘ
- 1 cup green pepper, chopped fine ⓘ
- 1/2 cup sugar ⓘ
- 1/4 cup olive oil
- 1/2 teaspoon pepper
- 1/2 cup vinegar ⓘ
- 1 teaspoon salt ⓘ
Instructions
- Put all vegetables into a large bowl and toss together.
- In a saucepan, boil together the sugar, olive oil, pepper, vinegar, and salt.
- Pour the hot dressing over the vegetables; toss all together.
- Refrigerate several hours or overnight.
- Serve cold or at room temperature.
Tips & Substitutions
For a vibrant flavor, let the salad sit in the refrigerator overnight; this allows the flavors to meld beautifully. If you're short on time, consider using frozen vegetables, as they can be just as fresh. You can also substitute the pimento peppers with roasted red peppers for a smokier taste, and feel free to adjust the sugar to your preference based on the sweetness of the corn.
Serving Suggestions
This salad is a great side dish for summertime barbecues or potlucks. It pairs beautifully with grilled meats or can be served alongside a refreshing Hot Weather Beverage. Try it as a topping for sandwiches or as part of a picnic spread to complement dishes like Mock Champagne Cake or Little Buckaroo Snacks.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop over time. Avoid reheating, as this salad is best served cold or at room temperature. If you find it a little dry after storage, a splash of olive oil can refresh it.
Nutrition & Diet Analysis (per serving)
Each serving of Canned Garden Salad contains roughly 439 calories, with 5g protein, 47g carbohydrates, and 26g fat. It is an excellent source of vitamin C (65% of the Daily Value), vitamin A (28% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 637mg per serving (28% 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 ensure they are blanched and cooled before mixing them in. Fresh peas, corn, and green beans can add a delightful crunch and freshness to the salad.
Is this salad suitable for a vegan diet?
Absolutely! This recipe is naturally vegan, as it contains no animal products. It's perfect for gatherings where you want to offer a plant-based option, and the flavors are sure to please everyone.
How can I make this salad more filling?
To make the salad more filling, consider adding cooked quinoa or chickpeas for protein. You can also mix in diced avocado or a handful of nuts for added texture and nutrition, transforming it into a heartier meal.
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).