Sweet Sour Salad
Sweet Sour Salad offers a vibrant mix of vegetables with a tangy dressing, perfect for picnics or gatherings, appealing to those craving a refreshing, flavorful side dish.
Ingredients
- 1 (16 oz.) can French-style green beans, drained ⓘ
- 1 or 2 (16 oz.) cans green peas, drained ⓘ
- 1 (4 oz.) can chopped pimentos ⓘ
- 4 ribs celery, cut diagonally ⓘ
- 1 medium onion, sliced or chopped ⓘ
- 1 small green pepper, cut as desired ⓘ
- 1 cup sugar ⓘ
- 3/4 cup vinegar
- 1/2 cup oil ⓘ
- paprika as desired ⓘ
- salt as desired ⓘ
Instructions
- Blend sugar, vinegar, oil, paprika, and salt well.
- Mix all vegetables and add the blended ingredients.
- Let stand for at least 6 hours or overnight.
- Drain the salad and garnish with 2 hard-boiled eggs.
Tips & Substitutions
For added flavor, consider using fresh herbs like dill or parsley in place of paprika. If you prefer a lighter dressing, substitute half of the oil with vegetable broth. You can also use frozen green beans and peas if fresh are unavailable. Adjust the sweetness by varying the sugar amount to suit your taste. This salad can be served as a side dish or a main vegetarian option.
Serving Suggestions
This Sweet Sour Salad is a vibrant addition to any summer barbecue or potluck. It pairs beautifully with grilled meats or is delicious on its own as a light meal. Consider serving alongside dishes like Onion Swiss Steak or Going Shopping Stew for a well-rounded meal. Garnish with additional fresh herbs for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully over time, but the vegetables will continue to soften. When ready to serve, you don't need to reheat this salad; it's best enjoyed cold, straight from the fridge.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Sour Salad contains roughly 734 calories, with 6g protein, 36g carbohydrates, and 66g fat. It is an excellent source of vitamin A (50% of the Daily Value), dietary fiber (31% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 486mg per serving (21% 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 will add a crunch and vibrant flavor to the salad. Just blanch the green beans and peas briefly to retain their bright color and nutrients before mixing them in. Fresh pimentos can also be substituted for the canned variety, enhancing the flavor profile.
How long should I let the salad sit before serving?
For the best flavor, let the salad marinate for at least 6 hours, or overnight if possible. This allows the vegetables to absorb the dressing and enhances the overall taste. However, if you're short on time, even a couple of hours can make a difference.
Can I make this salad vegan?
Yes! The salad is naturally vegan if you omit the hard-boiled eggs used for garnish. The sweet and tangy dressing combined with the vegetables offers a satisfying flavor profile without any animal products. You can also add avocado for creaminess if desired.
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).