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Overnight Vegetable Salad

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.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    10-12 servings


  • 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


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

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Average Rating:
  • motex
    May 4, 2012

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

  • Leah G
    Dec 20, 2010

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

  • P.Armstrong
    Feb 2, 2010

    No comment left

  • Isolda
    Jan 3, 2010

    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.