Overnight Vegetable Salad

Name: Overnight Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 12 servings
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

TEST KITCHEN APPROVED

3 Reviews

Total Time:Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Jackie Carlile, Bakersfield, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 22, 2022

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.

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

TEST KITCHEN APPROVED

Overnight Vegetable Salad

3 Reviews Add your review

Yield:12 servings

Prep:15 min

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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

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Directions

1
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.