Sweet And Sour Vegetable Salad
A vibrant sweet and sour vegetable salad featuring crisp green beans, peas, corn, and peppers, marinated in a tangy vinegar mixture—perfect as a refreshing side or picnic dish.
Ingredients
- 10 oz. can white Shoe Peg corn, drained
- 16 oz. can French-style green beans, drained ⓘ
- 15 oz. can LeSueur small peas, drained ⓘ
- 2 oz. jar pimentos ⓘ
- 1 cup diced celery ⓘ
- 5 to 6 green onions, chopped ⓘ
- 1 small green pepper, chopped ⓘ
- 1/3 cup sugar ⓘ
- 1 teaspoon salt
- 1 teaspoon pepper ⓘ
- 1 teaspoon celery seed ⓘ
- 1/3 cup vinegar ⓘ
Instructions
- Mix together sugar, salt, pepper, celery seed, vinegar, and oil in a saucepan and bring to a boil.
- Pour the hot mixture over the drained vegetables and pimentos.
- Marinate the salad in the refrigerator for 24 hours before serving.
Tips & Substitutions
For a refreshing twist, consider adding chopped cucumbers or shredded carrots. If you prefer a lower sugar option, substitute honey or agave syrup for the sugar. Make sure to drain the vegetables thoroughly to avoid excess liquid in the salad. This dish can also be adapted for vegan recipes by ensuring all ingredients, like vinegar, are plant-based.
Serving Suggestions
Serve this colorful Sweet and Sour Vegetable Salad as a side dish for grilled meats or alongside a hearty sandwich. It pairs beautifully with Chicken What-The-Hell, making it a great addition to summer picnics or potlucks. Garnish with fresh herbs like parsley or dill for extra flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. If you prefer it less tangy after a day, add a teaspoon of sugar before serving. Reheat gently in a microwave if desired, but it's best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet And Sour Vegetable Salad contains roughly 224 calories, with 7g protein, 46g carbohydrates, and 2g fat. It is an excellent source of vitamin C (99% of the Daily Value), vitamin A (66% of the Daily Value), and dietary fiber (38% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1896mg per serving (82% 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?
Absolutely! Fresh vegetables can be used, but you'll need to blanch them first to soften. Adjust the marinating time to allow fresh ingredients to absorb the flavors, potentially reducing it to 12 hours.
What can I substitute for the vinegar?
You can use lemon juice or lime juice as a substitute for vinegar, which will add a different but equally refreshing flavor. Apple cider vinegar is another great alternative if you prefer a milder taste.
How can I make this salad spicier?
To add heat, consider incorporating diced jalapeños or a dash of hot sauce to the dressing. You can also sprinkle in some crushed red pepper flakes to suit your spice preference.
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).