Vegetable Salad(Pea Salad)
A vibrant pea salad combining sweet peas, green beans, and corn with fresh vegetables, dressed in a tangy sweet and sour vinaigrette. Perfect for picnics and family gatherings.
Ingredients
- 16 1/2 oz. can peas ⓘ
- 16 1/2 oz. can French-style green beans ⓘ
- 16 1/2 oz. can whole kernel white corn ⓘ
- 1 cup carrots, chopped fine or grated ⓘ
- 1/2 cup onions, chopped fine ⓘ
- 1 medium pepper, chopped fine ⓘ
- 1 cup sugar ⓘ
- 1/2 cup salad oil ⓘ
- 1 teaspoon salt ⓘ
- 3/4 cup vinegar ⓘ
- 1 teaspoon celery seed ⓘ
Instructions
- Drain all vegetables.
- Chop the peas, green beans, corn, carrots, onions, and pepper.
- Bring to a boil the sugar, vinegar, salad oil, salt, and celery seed.
- Let the mixture cool.
- Mix all the chopped vegetables with the cooled dressing.
- Let set for 24 hours before eating.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like dill or parsley. If you want a lighter dressing, substitute the salad oil with Greek yogurt for a creamier texture. You can also use fresh vegetables like snap peas or bell peppers instead of canned for a crunchier salad. If you prefer a sweeter taste, adjust the sugar to your liking.
Serving Suggestions
This Vegetable Salad pairs beautifully with grilled meats or as a refreshing side for picnics. It can also be served on a bed of lettuce for a light lunch. Consider complementing it with crusty bread or serving it alongside dishes like Orange Roughy Almandine for a well-rounded meal.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier over time. To serve, simply give it a gentle stir before enjoying. Avoid freezing, as the texture of the vegetables can become mushy when thawed.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Salad(Pea Salad) contains roughly 630 calories, with 10g protein, 86g carbohydrates, and 29g fat. It is an excellent source of vitamin C (118% of the Daily Value), vitamin A (72% of the Daily Value), and dietary fiber (53% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1157mg per serving (50% 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 vegetables for a fresher taste. Just be sure to thaw and drain them well before mixing with the dressing. This will help maintain the salad's intended texture and flavor. Fresh vegetables can also be a great alternative for a crunchier salad.
How can I adjust the sweetness of the salad?
You can easily adjust the sweetness by reducing or increasing the amount of sugar in the dressing. Start with less sugar and taste the dressing before adding more, as the flavors will develop once mixed with the vegetables. This allows you to customize it to your preference.
Is this salad suitable for vegan diets?
Yes, this Vegetable Salad is suitable for vegan diets as it contains no animal products. Just ensure that the vinegar and any additional ingredients you choose to add are also vegan-friendly. It’s a versatile dish that can be enjoyed by everyone!
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).