Shilo Salad
A vibrant, tangy vegetable salad with sweet and sour flavors, perfect for potlucks, picnics, or as a refreshing side dish for family gatherings.
Ingredients
- 1 can Shoepeg corn, drained ⓘ
- 1 can whole green beans, drained ⓘ
- 1 small jar pimentos, chopped ⓘ
- 1 cup celery, chopped ⓘ
- 1 cup bell pepper, chopped ⓘ
- 1 bunch green onions or 1 onion, chopped
- 1 can small peas, drained ⓘ
- 3 packages Equal sweetener ⓘ
- 3/4 cup vinegar ⓘ
- 1/4 cup oil ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon pepper
- 2 tablespoons water ⓘ
Instructions
- Bring the vinegar, oil, salt, pepper, and water to a boil in a saucepan.
- Once boiling, add the sweetener and stir until dissolved.
- Pour the hot mixture over the drained vegetables and chopped pimentos.
- Mix well to combine.
- Chill the salad overnight before serving.
Tips & Substitutions
For added flavor, consider using a blend of apple cider vinegar and balsamic vinegar instead of regular vinegar. If you prefer a sweeter salad, you can increase the amount of sweetener to taste. Fresh herbs like parsley or dill can elevate the dish further. For a heartier version, add diced avocado or cooked quinoa. This salad is also great for meal prep, as the flavors deepen over time.
Serving Suggestions
Serve the Shilo Salad as a refreshing side dish for grilled meats or alongside a Cheese Snack Cracker for a light lunch. It pairs well with the Herb Biscuit Ring for a complete meal. Garnish with additional green onions for a pop of color and flavor. This dish is perfect for potlucks or picnics, as it travels well and is enjoyed by many.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The salad can be eaten cold straight from the fridge, or let it sit at room temperature for about 30 minutes before serving for better flavor. Avoid reheating, as this salad is best enjoyed chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Shilo Salad contains roughly 561 calories, with 5g protein, 30g carbohydrates, and 51g fat. It is an excellent source of vitamin C (126% of the Daily Value), dietary fiber (58% of the Daily Value), and vitamin A (29% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 926mg 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 certainly use fresh vegetables! Just be sure to blanch them briefly to maintain their crunch and vibrant color. Fresh corn, green beans, and peas will add a nice texture and flavor to the salad. Adjust the cooking time accordingly to ensure optimal doneness.
Is this salad suitable for a vegan diet?
Yes, this salad is vegan-friendly as it contains no animal products. The use of Equal sweetener also aligns with vegan recipes. Feel free to customize the vegetable mix to include your favorites or seasonal options, making it a versatile dish for any dietary preference.
How can I make this salad spicier?
To add some heat, consider mixing in diced jalapeños or a pinch of cayenne pepper to the dressing mixture. You can also add a dash of hot sauce to the final salad mix. Adjust the spice level to your preference, and enjoy the added kick that complements the sweetness 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).