Mexican Vegetable Salad
A vibrant Mexican Vegetable Salad blending crunchy peppers, celery, mushrooms, and corn with a sweet and tangy vinegar dressing, perfect for gatherings and outdoor meals.
Ingredients
- 2 c. chopped onions ⓘ
- 2 c. chopped green pepper
- 2 c. chopped red pepper ⓘ
- 2 c. chopped yellow pepper ⓘ
- 2 c. chopped celery ⓘ
- 1 large jar pimento, drained ⓘ
- 2 cans Shoe Peg white corn, drained ⓘ
- 1 can sliced mushrooms, drained
- 1 can sliced water chestnuts, drained ⓘ
- 2 cans English peas, drained
- 1 c. water ⓘ
- 1 c. sugar ⓘ
- 1/2 c. cider vinegar ⓘ
Instructions
- Mix all chopped vegetables, pimentos, corn, mushrooms, water chestnuts, and peas together in a large bowl.
- In a saucepan, heat water, sugar, and vinegar until the sugar dissolves completely.
- Pour the hot vinegar mixture over the vegetables and stir well.
- Cover and refrigerate for 6 to 8 hours or overnight for best flavor.
- Serve chilled, garnished as desired.
Tips & Substitutions
For added flavor, consider mixing in some fresh cilantro or a splash of lime juice. If you're looking for a spicier kick, you can incorporate some diced jalapeños or a few dashes of Hot Picante Sauce. Substituting fresh corn off the cob for canned corn can enhance the texture. Feel free to adjust the sugar level to your taste preference, especially if you're aiming for a more balanced flavor.
Serving Suggestions
This Mexican Vegetable Salad is a great side dish for grilled meats or tacos, making it a versatile addition to any meal. Serve it alongside Carne Asada or use it as a topping for Flour Tortillas(Tortillas De Harina). For a refreshing twist, try pairing it with a light guacamole or browse more Mexican recipes for a complete feast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. To serve again, simply enjoy it cold right out of the fridge or let it sit at room temperature for about 30 minutes before serving for optimal flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Vegetable Salad contains roughly 55 calories, with 2g protein, 9g carbohydrates, and 2g fat. It is an excellent source of vitamin C (56% of the Daily Value), and a good source of vitamin D.
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! In fact, this salad tastes even better when made ahead. Prepare it in advance and let it refrigerate for at least 6 hours or overnight. The longer it sits, the more the flavors will meld together, providing a more delicious experience.
What can I substitute for the sugar?
If you're looking for a healthier alternative, consider using honey or agave syrup in place of sugar. You can also reduce the amount of sweetener altogether if you prefer a less sweet salad, especially if you enjoy the natural flavors of the vegetables.
Is this salad suitable for vegans?
Yes, this Mexican Vegetable Salad is entirely vegan as it contains no animal products. It's a great option for those following a plant-based diet. You can enhance it with other vegan-friendly ingredients like avocado or additional spices to suit your taste.
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).