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Icebox Vegetable Salad

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.
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    6-8 servings


  • 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


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

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Average Rating:
  • patti.otto
    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.

  • evelyn1954
    Sep 2, 2013

    No comment left

  • FriedaG
    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.