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Icebox Vegetable Salad Recipe

Icebox Vegetable Salad Recipe photo by Taste of Home

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Our neighbors of 36 years have annual potluck dinners and, believe me, it's hard to come up with a new dish to pass! When I served this salad, my neighbors savored every bite.

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Icebox Vegetable Salad Recipe

Prep: 20 min. + chilling

Yield: 6-8 Servings

20 20

Ingredients

1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) tiny peas, drained
1 can (14-1/2 ounces) cut green beans, drained
1 jar (4 ounces) diced pimientos, drained
1 cup finely chopped celery
1 medium onion, finely chopped
1 medium green pepper, finely chopped
1 cup sugar
1/2 cup cider vinegar
1/2 cup canola oil
1 teaspoon salt
1/2 teaspoon pepper

Directions

Combine all vegetables in a large glass bowl; set aside. In a saucepan, combine the sugar, vinegar, oil, salt and pepper; bring to a boil. Cool slightly and pour over vegetables. Cover and refrigerate overnight. Yield: 6-8 servings.

If Cooking for Two: Salad may be stored in a plastic bag or covered container in the refrigerator for up to 1 week.

Nutritional Facts 1 serving (1 cup) equals 317 calories, 14 g fat (2 g saturated fat), 0 cholesterol, 799 mg sodium, 43 g carbohydrate, 5 g fiber, 4 g protein.

Originally published as Icebox Vegetable Salad in Reminisce January/February 1993, p51

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Icebox Vegetable Salad

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(1-1) of 1 reviews

Reviewed on Jun. 01, 2010 by FriedaG

I made a double batch for the Memorial Day get-together. It went well with all the grilled foods. Not a morsel was left in the bowl! Since it is said to last for up to a week in the refrigerator, I think I will make a regular batch for my husband and me. I barely got to taste what I took to the cook-out.