Florida Vegetable Salad
A vibrant and tangy vegetable salad featuring crisp peppers, onions, celery, and beans, dressed with a sweet and sour vinaigrette, perfect for picnics and summer gatherings.
Ingredients
Instructions
- Bring salt, water, sugar, vinegar, vegetable oil, and pepper to a boil, then set aside to cool.
- Drain peas and beans.
- Pour the cooled dressing over diced onion, green peppers, celery, pimiento, and the drained beans and corn.
- Mix well and refrigerate for at least 1 hour before serving to allow flavors to meld.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or dill into the salad. You can substitute the sugar with honey or agave syrup for a healthier alternative. If you're short on time, use pre-diced vegetables. This salad is versatile; feel free to add or replace ingredients like shredded carrots or chopped cucumbers. It pairs well with Grandma'S Beef Barbecue for a delightful meal.
Serving Suggestions
Serve this Florida Vegetable Salad as a refreshing side dish at barbecues or picnics. It goes well with grilled meats or can be enjoyed on its own for a light lunch. Pair it with a slice of crusty bread or serve alongside a bowl of Fresh Strawberry Chiffon Dessert for a well-rounded meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, enhancing the taste. Avoid freezing, as the texture of the vegetables may become mushy. To refresh the salad, give it a good stir before serving, or add a splash of vinegar to brighten the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Florida Vegetable Salad contains roughly 568 calories, with 7g protein, 44g carbohydrates, and 42g fat. It is an excellent source of vitamin A (63% of the Daily Value), vitamin C (30% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 2054mg per serving (89% 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 make this salad ahead of time?
Absolutely! This salad tastes even better when made a day in advance, allowing the flavors to combine. Just make sure to cover it well and refrigerate until ready to serve.
What can I use instead of vinegar?
If you prefer a milder taste, you can substitute the vinegar with lemon juice or lime juice. This will give the salad a fresh, zesty flavor without being overpowering.
Is this recipe suitable for a vegan diet?
Yes, this Florida Vegetable Salad is entirely plant-based, making it perfect for vegan recipes. Just ensure that all canned ingredients are free from animal products, which is typically the case.
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).