Icebox Vegetable Salad Recipe

4.5 2 3
Icebox Vegetable Salad Recipe
Icebox Vegetable Salad Recipe photo by Taste of Home
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Icebox Vegetable Salad Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (16 ounces) cut green beans, drained
  • 1 can (17 ounces) tiny peas, drained
  • 1 can (16 ounces) whole kernel corn or shoe peg corn, drained
  • 1 jar (4 ounces) chopped pimiento, drained
  • 1 cup finely chopped celery
  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 cup sugar
  • 1/2 cup vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Combine all vegetables in a large glass bowl; set aside. In a saucepan, combine 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.
Originally published as Icebox Vegetable Salad in Reminisce January/February 1993, p51

Nutritional Facts

1 cup: 317 calories, 14g fat (2g saturated fat), 0 cholesterol, 799mg sodium, 43g carbohydrate (31g sugars, 5g fiber), 4g protein.

  • 1 can (16 ounces) cut green beans, drained
  • 1 can (17 ounces) tiny peas, drained
  • 1 can (16 ounces) whole kernel corn or shoe peg corn, drained
  • 1 jar (4 ounces) chopped pimiento, drained
  • 1 cup finely chopped celery
  • 1 medium onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 cup sugar
  • 1/2 cup vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  1. Combine all vegetables in a large glass bowl; set aside. In a saucepan, combine 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.
Originally published as Icebox Vegetable Salad in Reminisce January/February 1993, p51

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patti.otto User ID: 8528184 253724
Reviewed Sep. 5, 2016

"I found the dressing too sweet and the veggies were dripping in the dressing. Not sure if I would make it again but if I do, would cut down on the amount of the dressing and the sugar used."

MY REVIEW
FriedaG User ID: 1671534 15381
Reviewed Jun. 1, 2010

"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."

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