Icebox Vegetable Salad
Icebox Vegetable Salad is a refreshing, tangy dish packed with crisp vegetables and a sweet vinegar-based dressing. Perfect for summer gatherings or potlucks, its vibrant flavors and easy preparation make it a crowd-pleaser that can be made ahead and enjoyed chilled.
Ingredients
- 16 oz. can cut green beans, drained ⓘ
- 17 oz. can tiny green peas, drained ⓘ
- 16 oz. can whole kernel corn, drained ⓘ
- 4 oz. jar pimento, drained ⓘ
- 1 c. finely chopped celery ⓘ
- 1 medium onion, chopped ⓘ
- 1 medium green pepper, chopped ⓘ
- 1 c. sugar ⓘ
- 1/2 c. vinegar ⓘ
- 1/2 c. vegetable oil ⓘ
- 1 tsp. salt ⓘ
- 1/2 tsp. black pepper ⓘ
Instructions
- Combine all vegetables and set aside.
- Bring to a boil all other ingredients.
- Cool slightly and pour over vegetables.
- Cover and refrigerate overnight.
- Keeps good for several days.
Tips & Substitutions
For a bit of extra flavor, consider adding a tablespoon of Dijon mustard to the dressing. If you don't have pimento, roasted red peppers can be a great substitute. You can also experiment with fresh herbs like dill or parsley for a fresh taste. Be sure to taste the dressing before pouring it over the vegetables, as you may want to adjust the sugar or vinegar to suit your preference.
Serving Suggestions
This Icebox Vegetable Salad is perfect for summer barbecues or as a side dish for grilled meats. It pairs beautifully with Sloppy Bob's or any hearty main dish. You can also serve it over a bed of lettuce for a light lunch or add some chickpeas for extra protein. A sprinkle of feta cheese on top can elevate the flavors even more.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. The flavors will continue to meld, making it even tastier the next day. This salad can be kept for up to a week. It’s best enjoyed cold, so there's no need to reheat; just give it a good stir before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Icebox Vegetable Salad contains roughly 332 calories, with 6g protein, 51g carbohydrates, and 13g fat. It is an excellent source of dietary fiber (32% of the Daily Value), vitamin C (31% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1168mg per serving (51% 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 ones?
Yes, you can use fresh vegetables if you prefer. Just blanch the green beans and peas briefly to maintain their color and texture. Fresh corn can be cut off the cob and added raw, giving a crunchier texture to the salad.
Is this salad suitable for a vegan diet?
Yes, this Icebox Vegetable Salad is completely vegan as it contains no animal products. Just ensure that the vinegar you use is vegan-friendly, which most varieties are. It's a great option for those following vegan recipes.
How do I make this salad spicier?
To add some heat to your Icebox Vegetable Salad, consider incorporating diced jalapeños or a dash of hot sauce into the dressing. You could also mix in some crushed red pepper flakes for a milder spice that enhances the flavor without overpowering it.
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).