Garden Vegetable Salad
A vibrant and crunchy vegetable salad featuring peas, corn, green beans, and peppers, dressed with a tangy vinegar and oil dressing. Perfect for picnics and light gatherings.
Ingredients
Instructions
- Mix together the drained peas, corn, and green beans in a large bowl.
- Add diced onions, celery, green peppers, and red peppers to the mixture and stir well.
- In a separate small bowl, combine white sugar, vinegar, and oil until the sugar dissolves.
- Pour the dressing over the vegetable mixture and toss to coat evenly.
- Cover and refrigerate for at least 1 to 2 hours before serving.
- Store in the refrigerator; it will keep for at least 2 weeks.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like basil or parsley into the salad. You can also swap out the canned vegetables for fresh options, such as blanched green beans or steamed peas, for a more vibrant texture. If you prefer a lighter dressing, reduce the oil or use a vinaigrette instead. This salad also goes well with Lemon Herb Broccoli.
Serving Suggestions
Serve this Garden Vegetable Salad as a refreshing side dish at picnics or barbecues, or enjoy it as a light lunch. It pairs beautifully with Macaroni Salad Veronique for a colorful spread. For a more filling meal, add grilled chicken or chickpeas to make it heartier.
Storage & Reheating
Store the salad in an airtight container in the refrigerator. It can last for up to 2 weeks, making it a great make-ahead dish for gatherings. If you notice excess liquid after storing, simply drain it before serving. The flavors will deepen as it sits, enhancing the overall taste.
Nutrition & Diet Analysis (per serving)
Each serving of Garden Vegetable Salad contains roughly 1272 calories, with 7g protein, 76g carbohydrates, and 107g fat. It is an excellent source of vitamin C (176% of the Daily Value), vitamin A (83% of the Daily Value), and dietary fiber (29% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 885mg per serving (38% 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 for this salad. Just make sure to thaw and drain them thoroughly before mixing. This will enhance the freshness of the salad while maintaining a crisp texture.
How can I make this salad vegan?
This Garden Vegetable Salad is already vegan-friendly! Ensure that the oil you use is plant-based, and feel free to add additional vegetables like cucumbers or radishes for extra crunch and flavor.
What can I do if I don't have vinegar?
If you don't have vinegar, you can substitute it with lemon juice or lime juice for a tangy flavor. The acidity will help balance the sweetness of the sugar and enhance the overall taste of the salad.
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).