Swedish Vegetable Salad
A vibrant Swedish vegetable salad combining crisp beans, corn, peas, and fresh vegetables, perfect for light lunches or as a side dish at gatherings.
Ingredients
Instructions
- Drain liquids from the French-style green beans, white shoe peg corn, LeSueur peas, and pimento.
- Combine all drained vegetables with chopped purple onion, chopped bell pepper, and chopped celery in a bowl.
- Toss the mixture with your preferred dressing and serve chilled.
Tips & Substitutions
To enhance this salad, consider adding diced avocado for creaminess or swapping in chickpeas for extra protein. You can also use red onion instead of purple for a sharper flavor. If you're looking for a lighter dressing, a simple vinaigrette with olive oil and vinegar works well. For a touch of sweetness, a spoonful of Marg King'S Strawberry Preserves could be mixed in.
Serving Suggestions
This salad is a refreshing side dish that pairs beautifully with grilled meats or sandwiches. It also makes a great addition to potlucks or picnics. Consider serving it alongside Mom'S Favorite Bean Salad for a colorful spread or enjoy it with pita bread and hummus for a light lunch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together more as it sits, making it even tastier the next day. If you need to reheat it, do so gently in the microwave, but it's best enjoyed cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Swedish Vegetable Salad contains roughly 60 calories, with 3g protein, 13g carbohydrates, and 1g fat. It is an excellent source of vitamin C (204% of the Daily Value) and vitamin A (44% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
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?
Absolutely! Fresh green beans, corn, and peas can be used for a more vibrant flavor. Just make sure to cook them properly before mixing with the other ingredients. Blanch the green beans and peas briefly in boiling water, then cool them in ice water to maintain their crunch and color.
What dressing works best with this salad?
A light vinaigrette made with olive oil, vinegar, and a touch of mustard complements the vegetables beautifully. You can also use store-bought dressings like Italian or ranch, depending on your preference. For a unique twist, try a yogurt-based dressing for added creaminess.
Can I make this salad ahead of time?
Yes, this salad is perfect for making ahead! Prepare it a day in advance and store it covered in the refrigerator. The flavors will develop as it sits, making it even more delicious. Just 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).