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Overnight Vegetable Salad Recipe

Overnight Vegetable Salad Recipe

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 YIELD:10-12 servings


  • 1 can (16 ounces) tiny green peas, drained
  • 1 can (16 ounces) French-style green beans, drained
  • 1 can (11 ounces) shoe peg white 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.

Recipe Note

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

Nutritional Facts

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

Reviews for Overnight Vegetable Salad

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Average Rating
Reviewed May. 4, 2012

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

Leah G
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!"

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."

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