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5.0 from 33 votes

Overnight Vegetable Salad

Whether you're entertaining or relaxing, this recipe hits the spot.

Servings: 8 people
Calories: 180 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • 1 oz can sweet white corn or shoepeg corn, drained
  • 1 oz can Le Sueur small green peas drained
  • 1 .5 oz can French style green beans drained
  • 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 light olive oil or vegetable oil
  • 1/2 cup white wine vinegar
  • 1/2 cup sugar 107 g
  • 1/2 teaspoon fine ground salt
  • 1/2 teaspoon ground black pepper

Instructions

    Cup of Yum
  1. 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.
  2. Prep Veggies: Meanwhile, prep the veggies and then add them all to a large bowl.
  3. Create Salad: Pour the cooled dressing over the veggies and mix well.
  4. 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.
  5. Enjoy!

Notes

  • Storage
  • Storage
  • Store this salad in the fridge for up to 5 days. 
  • Substitutions
  • Substitutions
  • Corn:  Sweet white corn or shoepeg corn are preferred for this recipe. 
  • Onion: Yellow onion would also be great, but red doesn't quite work the same for this one. 
  • Red Bell Pepper: Another sweet bell pepper like orange or yellow would also work well.
  • Peas: The small young peas are the best for this one and the Le Sueur brand peas are the best because they won't get mushy like a lot of other canned peas. 
  • Oil: The original recipe calls for vegetable oil, although as we try to use less of this in our recipes, we used a light olive oil instead, which is still delicious! 
  • Vinegar: If you don't have white wine vinegar, apple cider is a great substitute. 
  • Make Ahead
  • Make Ahead
  • That's the intention of this salad!  It's best once it has cooled and the veggies have marinated in the dressing. 
  • Chopped Veggies
  • Chopped Veggies
  • Be sure to chop the onion, bell pepper, and celery all small and about the same size. 

Nutrition Information

Calories 180kcal (9%) Carbohydrates 15g (5%) Protein 0.4g (1%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g Monounsaturated Fat 10g 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%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 180

% 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.