Green Vegetable Salad
A vibrant green vegetable salad combining crisp beans, peas, corn, and fresh vegetables, dressed with a sweet and tangy sugar-vinegar dressing, perfect for picnics and potlucks.
Ingredients
- 1 can French-cut green beans, drained ⓘ
- 1 can peas, drained ⓘ
- 1 can whole grain corn, drained ⓘ
- 1 cup celery, diced ⓘ
- 1 cup green pepper, chopped ⓘ
- 1 cup onions, chopped ⓘ
- 1 small jar pimentos, drained ⓘ
- 1 cup white sugar ⓘ
- 1/2 cup oil
- 3/4 cup white vinegar ⓘ
- 1 teaspoon salt ⓘ
- 3/4 teaspoon black pepper ⓘ
- 1 tablespoon water ⓘ
Instructions
- In a large bowl, mix together the drained green beans, peas, corn, diced celery, chopped green pepper, chopped onions, and drained pimentos.
- In a saucepan, combine the sugar, oil, vinegar, salt, black pepper, and water; cook over heat until the mixture boils.
- Allow the dressing to cool completely before pouring it over the vegetable mixture.
- Refrigerate the salad overnight before serving.
Tips & Substitutions
For added flavor, consider incorporating some fresh herbs like parsley or dill into the salad mixture. You can substitute the sugar with honey or agave syrup for a healthier option. If you're short on time, use frozen vegetables instead of canned, just be sure to thaw and drain them first. This salad is versatile, so feel free to swap in your favorite veggies or use leftover ingredients from other dishes.
Serving Suggestions
Serve this vibrant Green Vegetable Salad as a refreshing side dish at your next barbecue or picnic. It pairs beautifully with grilled meats like the 'Let'S Have A Little Fun' Possum Plank Steak. For a complete meal, consider adding some protein, such as grilled chicken or chickpeas, to make it more filling. It can also be enjoyed as a light lunch on its own.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits, making it even more delicious. If the salad seems a bit dry after refrigeration, you can add a little extra oil or vinegar to refresh it before serving. Avoid freezing as the texture of the vegetables may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Green Vegetable Salad contains roughly 781 calories, with 10g protein, 71g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (66% of the Daily Value), vitamin A (41% of the Daily Value), and iron (36% of the Daily Value). Note that it is relatively high in sodium, at 930mg per serving (40% 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 absolutely use fresh vegetables! Just make sure to blanch them briefly to preserve their color and crunch. Fresh green beans, peas, corn, celery, green pepper, and onions will add a crisp texture and vibrant flavors to the salad.
How long can I keep this salad in the fridge?
The salad can be stored in the refrigerator for up to 3 days. Make sure it's in an airtight container to maintain freshness. The flavors will intensify over time, but if it starts to look wilted or watery, it’s best to discard it.
Can I make this salad ahead of time?
Absolutely! In fact, this salad tastes best when made a day in advance, as it allows the flavors to meld beautifully. Just remember to store it in the refrigerator and give it a good stir before serving to redistribute the dressing.
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).