Pea & Corn Salad
A vibrant, crunchy salad combining peas, corn, and peppers with tangy Italian dressing, perfect for potlucks, picnics, or a refreshing side dish for summer meals.
Ingredients
- 1/2 green pepper, chopped ⓘ
- 2-3 ribs celery, chopped ⓘ
- 1 small onion, chopped ⓘ
- 1 large can green peas, drained ⓘ
- 1 large can green beans, drained
- 1 large can shoe peg corn, drained ⓘ
- 1 large can yellow corn, drained ⓘ
- 1 small jar chopped pimento, drained ⓘ
- Salt, pepper, and paprika to taste ⓘ
- 1/2 cup Italian dressing, fat free ⓘ
- 1/2 cup cider vinegar ⓘ
- 1/2 cup sugar ⓘ
- 1/4 cup water ⓘ
Instructions
- Mix all the vegetables together in a very large bowl.
- Prepare the dressing by mixing Italian dressing, vinegar, sugar, and water.
- Pour the dressing mixture over the vegetables and stir well to combine.
- Refrigerate the salad overnight to let flavors meld before serving.
Tips & Substitutions
For added crunch, consider incorporating diced cucumbers or radishes. If you prefer a sweeter dressing, increase the sugar slightly. You can also substitute the Italian dressing with a homemade vinaigrette using olive oil and lemon juice for a fresh twist. Feel free to adjust the vegetables based on seasonal availability or personal taste, keeping in mind that fresh peas can enhance the flavor.
Serving Suggestions
Serve this salad chilled as a refreshing side dish at barbecues or picnics. It pairs beautifully with grilled meats or sandwiches. For a complete meal, consider serving it alongside Charcoal Broiled Fish Fillet or with Jon Spaghetti for a delightful contrast of flavors. Garnish with fresh herbs like parsley or cilantro for added color and flavor.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day. If the salad seems dry after refrigeration, you can add a little more Italian dressing or a splash of vinegar before serving. Avoid freezing, as the texture of the vegetables may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Pea & Corn Salad contains roughly 200 calories, with 4g protein, 33g carbohydrates, and 7g fat. It is an excellent source of vitamin C (67% of the Daily Value) and vitamin A (20% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 2140mg per serving (93% 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 peas and corn for a fresher taste. Just thaw them before mixing into the salad. Keep in mind that frozen vegetables may have a different texture than canned ones, so adjusting the crunch factor with fresh celery or peppers can enhance the overall dish.
How long should I let the salad marinate?
It's best to let the salad marinate overnight in the refrigerator. This allows the flavors to meld beautifully, resulting in a more robust taste. If you're short on time, aim for at least 2-4 hours for some flavor development before serving.
Can I make this salad vegan?
Absolutely! This recipe is naturally vegan-friendly. Just ensure that the Italian dressing you use is free from any animal products. You can also make your own dressing using olive oil, vinegar, and herbs to keep it fresh and flavorful.
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).