Overnight Vegetable Salad Recipe

 Overnight Vegetable Salad Recipe Overnight Vegetable Salad Recipe photo by Taste of Home Rating 5

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My friend Anne, whom I first met in sixth grade, gave me this recipe. Whenever I'm invited to a potluck and a salad is needed, I make a double batch. There are seldom any leftovers! This is also my favorite recipe to share.

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Overnight Vegetable Salad Recipe
  • Prep: 15 min. + chilling
  • Yield: 10-12 Servings
    •
15 15

Ingredients

  • 1 can (16 ounces) tiny green peas, drained
  • 1 can (14-1/2 ounces) French-style green beans, drained
  • 1 can (7 ounces) white or shoepeg corn, drained
  • 1 medium onion, finely chopped
  • 3/4 cup finely chopped celery
  • 2 tablespoons chopped pimientos, optional
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1/2 cup white wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Directions

  • In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight. Yield: 10-12 servings.

    If Cooking for Two: Salad will keep for several days stored in a covered container in the refrigerator.

Nutritional Facts 1 serving (1/2 cup) equals 185 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 381 mg sodium, 25 g carbohydrate, 3 g fiber, 2 g protein.

Originally published as Overnight Vegetable Salad in Reminisce September/October 1993, p49

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Reviews for Overnight Vegetable Salad

Overnight Vegetable Salad Recipe

Overnight Vegetable Salad

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(1-3) of 3 reviews

Reviewed on May. 04, 2012 by motex

If you use Tarragon Vinegar - it is awesome!!! We love it!

Reviewed on Dec. 20, 2010 by Leah G

Tangy and slightly sweet, but very refreshing. Several of us asked for the recipe from our co-worker for our Christmas lunch today!

Reviewed on Jan. 03, 2010 by Isolda

Delicious! I didn't have shoe peg corn so I used regular. Next time I will use shoe peg because I like it a lot.

 
 

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