English Salad
A vibrant and flavorful cold salad combining sweet peas, beans, corn, and crunchy vegetables, dressed in a tangy vinegar marinade—perfect for picnics and summer gatherings.
Ingredients
- 16 oz. can French-cut beans
- 16 oz. can LeSueur peas ⓘ
- 16 oz. can white Shoe Peg corn ⓘ
- 1 large chopped green pepper ⓘ
- 1 large jar chopped pimentos ⓘ
- 1 cup chopped celery ⓘ
- 1 cup chopped onion ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon black pepper
- 1 cup sugar
- 1/2 cup salad oil ⓘ
- 3/4 cup white vinegar ⓘ
- 1 tablespoon water ⓘ
Instructions
- Drain juice from all vegetables.
- In a pan, mix salt, black pepper, sugar, oil, vinegar, and water.
- Heat the mixture, stirring until the sugar has dissolved.
- Remove from heat and let cool.
- Mix the cooled marinade with the drained vegetables.
- Refrigerate for at least 24 hours.
- Pour off the marinade juice before serving.
Tips & Substitutions
For added crunch, consider swapping out some of the canned vegetables for fresh ones, like diced cucumbers or radishes. If you enjoy a bit of heat, add a dash of hot sauce or some chopped jalapeños to the marinade. The sugar can be adjusted to your taste, especially if you prefer a less sweet salad. This salad is great for summer picnics and can be served alongside dishes like Barbecue Dip.
Serving Suggestions
Serve this English Salad chilled as a refreshing side dish at barbecues or family gatherings. It pairs beautifully with grilled meats or can be served as part of a light lunch alongside a slice of bread. For a more balanced meal, consider adding protein such as chickpeas or shredded chicken. This vibrant dish is also a colorful addition to any buffet table.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop as it sits. If you notice excess liquid, simply drain some before serving to maintain the salad's texture. This dish does not freeze well due to the vegetables' texture, so it's best enjoyed fresh.
Nutrition & Diet Analysis (per serving)
Each serving of English Salad contains roughly 343 calories, with 9g protein, 60g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (68% of the Daily Value), vitamin C (45% of the Daily Value), and iron (36% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1008mg per serving (44% 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 frozen vegetables instead of canned?
Yes, you can use frozen vegetables, but it's essential to thaw and drain them thoroughly to avoid excess moisture. Fresh or frozen options may enhance the salad's texture, but keep in mind that the cooking process for frozen veggies is different, so ensure they are tender-crisp before mixing.
How long can I let the salad marinate?
While 24 hours is ideal for flavor infusion, you can let it marinate for up to 48 hours for a more robust taste. Just remember to taste before serving, as the flavors may intensify, and adjust seasoning if necessary.
What can I serve with this salad?
This salad pairs well with a variety of dishes, including grilled chicken, fish, or burgers. It's also a perfect side for sandwiches or wraps. For a complete meal, consider serving it alongside a fruit salad or a light pasta dish, adding a refreshing balance to your table.
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).