Cold Vegetable Salad
A vibrant and refreshing cold vegetable salad featuring a medley of canned beans and crisp vegetables, dressed with a tangy vinegar and oil mixture. Perfect as a light side or picnic dish, it offers a balance of flavors and textures that appeal to vegetable lovers and those seeking a quick, wholesome dish.
Ingredients
Instructions
- Heat the vinegar, oil, sugar, pepper, and salt in a saucepan until well mixed and slightly heated.
- Pour the hot dressing over the chopped vegetables and canned beans.
- Stir to combine thoroughly.
- Refrigerate overnight to allow flavors to meld before serving.
Tips & Substitutions
For added flavor, try incorporating diced cucumbers or chopped celery for crunch. If you prefer a sweeter dressing, increase the sugar slightly. You can also substitute the kidney beans with black beans for a different taste. Use apple cider vinegar instead of regular vinegar for a milder flavor. This salad is versatile and can be adapted to include seasonal vegetables.
Serving Suggestions
Serve this cold vegetable salad as a refreshing side dish at barbecues or picnics. It pairs beautifully with Traditional Southern Fried Okra or grilled meats. For a lighter meal, consider adding cooked quinoa or chickpeas to make it more filling. Garnish with fresh herbs like parsley or dill for an extra pop of flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad may get slightly soggy as it sits, so stir it well before serving. If you want to enjoy it warm, you can gently reheat it in a saucepan over low heat, but it’s best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Cold Vegetable Salad contains roughly 659 calories, with 10g protein, 44g carbohydrates, and 51g fat. It is an excellent source of vitamin C (82% of the Daily Value), dietary fiber (43% of the Daily Value), and iron (21% of the Daily Value), and a good source of protein and potassium. It also contributes 12g 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 ones?
Yes, you can absolutely use fresh vegetables! Just ensure they are chopped into bite-sized pieces and blanched if necessary to maintain a crisp texture. Fresh green beans, peas, and corn would work well, giving the salad a vibrant and crunchy quality.
How long can I keep this salad in the fridge?
The salad can be stored in the refrigerator for up to 3 days. However, it’s best enjoyed within the first couple of days to retain the freshness of the vegetables. If you notice any excess moisture, you can drain some off before serving.
Is this salad suitable for a vegan diet?
Yes, this cold vegetable salad is vegan-friendly! All the ingredients used are plant-based, making it a great option for those following vegan recipes. Just double-check the canned ingredients for any added preservatives or ingredients that may not be vegan.
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).