Wilma'S Vegetable Salad
A vibrant vegetable salad featuring string beans, peas, corn, carrots, celery, peppers, and onion, dressed with vinegar and oil for a fresh, tangy flavor. Perfect for light lunches or side dishes.
Ingredients
Instructions
- Cook the string beans, green peas, and whole kernel corn until tender.
- Slice the carrots and celery thinly on the diagonal.
- Cut the peppers into strips and chop or slice the onion.
- In a large bowl, combine the cooked vegetables and sliced vegetables.
- Add vinegar, oil, and vegetable water to the mixture.
- Season with salt, pepper, and dill or oregano to taste.
- Toss everything well to coat evenly and serve.
Tips & Substitutions
For a crunchier texture, consider blanching the string beans and peas before adding them to the salad. You can substitute the fresh vegetables with frozen ones if you're short on time, but be sure to thaw and drain them well. Adding fresh herbs like parsley or basil can enhance the flavor profile, and for a twist, try incorporating some chopped nuts for added crunch.
Serving Suggestions
This vegetable salad makes a vibrant side dish for grilled meats or as part of a potluck spread. It pairs beautifully with Cris' Macaroni Salad for a colorful summer meal. Serve it chilled or at room temperature, and consider adding a protein like chickpeas or grilled chicken to make it a complete meal.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. When ready to serve again, give it a good toss to redistribute the dressing. If the salad seems dry after refrigeration, you can add a splash of vinegar or oil to freshen it up. Avoid freezing as the texture of the vegetables will change.
Nutrition & Diet Analysis (per serving)
Each serving of Wilma'S Vegetable Salad contains roughly 746 calories, with 6g protein, 49g carbohydrates, and 59g fat. It is an excellent source of vitamin A (95% of the Daily Value), vitamin C (31% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of potassium and protein. It also contributes 7g 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 make this salad ahead of time?
Yes, you can prepare this salad a day in advance. Just be sure to add the dressing right before serving to keep the vegetables crisp. If you do dress it early, keep it refrigerated and stir it well before serving to rejuvenate the flavors.
What can I use instead of vinegar?
If you're not a fan of vinegar, you can substitute it with lemon juice for a fresh and zesty flavor. Alternatively, apple cider vinegar or balsamic vinegar can also be used for a different taste profile, enhancing the overall salad experience.
How can I make this salad more filling?
To make the salad more filling, consider adding cooked quinoa or chickpeas, which will provide a good source of protein and fiber. You can also toss in some avocado or cheese for creaminess, transforming it into a hearty meal.
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).