Overnight Vegetable Salad
User Reviews
5
Overnight Vegetable Salad
Description
Overnight Vegetable Salad combines a variety of canned and fresh vegetables, including sweet white corn, green peas, French-style green beans, pimentos, onion, red bell pepper, and celery chopped finely to uniform sizes. The dressing is prepared by heating olive or vegetable oil, white wine vinegar, sugar, salt, and freshly ground black pepper until the sugar dissolves. Once cooled, the dressing is poured over the vegetables and combined thoroughly. The salad is then refrigerated overnight or for at least 5-6 hours, allowing the vegetables to fully absorb the dressing, resulting in a flavorful, well-balanced salad with a sweet and tangy taste.
This salad works well as a cold side dish and can be prepared ahead of time to save effort. It is versatile enough to be served alongside a variety of main dishes.
The recipe notes recommend using sweet white or shoepeg corn for best flavor. Yellow onion can substitute white onion if needed, though red onion is not ideal. The small young peas work well to avoid mushiness. Vegetable or light olive oil can be used for the dressing, and apple cider vinegar can replace white wine vinegar as an alternative. Chopping the fresh vegetables to similar small sizes ensures even distribution of flavor and texture.
Ingredients
- 1 oz can corn or shoepeg corn, drained, sweet, white variety
- 1 oz can green peas drained, Le Sueur small size
- 1 .5 oz can green beans drained, French style
- 1 tablespoon Pimentos
- 1/2 large white onion chopped small
- 1 red bell pepper chopped small
- 3/4 cup celery chopped small
- 1/2 cup olive oil or vegetable oil, light
- 1/2 cup white wine vinegar
- 1/2 cup sugar 107 g
- 1/2 teaspoon salt fine ground
- 1/2 teaspoon black pepper ground
Instructions
- Create Dressing: In a small saucepan add oil, vinegar, sugar, salt, and pepper. Heat over medium heat, whisking to dissolve the sugar. Let it come to a low boil and once all of the sugar is dissolved, remove it from the heat and set aside to cool.
- Prep Veggies: Meanwhile, prep the veggies and then add them all to a large bowl.
- Create Salad: Pour the cooled dressing over the veggies and mix well.
- Store in fridge: Store in the fridge overnight or for at least 5-6 hours to cool and to allow the veggies to marinate in the dressing.
- Enjoy!
Notes
- Store the salad covered in the refrigerator for up to 5 days for freshness.
- Sweet white or shoepeg corn varieties provide the best flavor for this recipe.
- Yellow onion can be used instead of white onion, but red onion is not recommended for this salad.
- Small young peas, such as the Le Sueur brand, are preferable to avoid mushiness.
- Light olive oil can substitute vegetable oil if preferred, and apple cider vinegar is an acceptable replacement for white wine vinegar.
- Ensure all fresh vegetables are chopped finely and to similar sizes for best texture and flavor absorption.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 0.4g | 1% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 156mg | 7% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 22mg | 24% |
| Calcium | 9mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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