Overnight Vegetable Salad Recipe

5 3 4
Overnight Vegetable Salad Recipe
Overnight Vegetable Salad Recipe photo by Taste of Home
Publisher Photo

Overnight Vegetable Salad Recipe

Read Reviews
5 3 4
Publisher Photo
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.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

1/2 cup: 185 calories, 9g fat (1g saturated fat), 0 cholesterol, 381mg sodium, 25g carbohydrate (15g sugars, 3g fiber), 2g protein.

  • 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
  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. Yield: 10-12 servings.
If Cooking for Two: Salad will keep for several days stored in a covered container in the refrigerator.
Originally published as Overnight Vegetable Salad in Reminisce September/October 1993, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forOvernight Vegetable Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
motex User ID: 5188988 13390
Reviewed May. 4, 2012

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

MY REVIEW
Leah G User ID: 5713550 39632
Reviewed 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!"

MY REVIEW
Isolda User ID: 2915263 43002
Reviewed 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."

Loading Image