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Veggie Lovers Combo Salad

Here's a terrific way to eat a garden's worth of veggies. Use up to 5 cups of the freshest stuff on hand. —Marianne Taylor, South Hadley, Massachusetts
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    10 servings


  • 2 cups cut fresh green beans or wax beans (1 inch)
  • 2 cups fresh or frozen peas, thawed
  • 2 medium sweet red or yellow peppers, chopped
  • 2 plum tomatoes, chopped
  • 1/2 cup finely chopped red onion
  • 1 cup mayonnaise
  • 3/4 cup loosely packed fresh basil or Italian parsley leaves
  • 2 tablespoons red wine vinegar
  • 1 garlic clove, quartered
  • Optional toppings: chopped cashews, chopped pecans, toasted sesame seeds and cooked and crumbled bacon


  • In a saucepan, bring 4 cups water to a boil. Add beans; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove beans and immediately drop into ice water. Drain beans and pat dry; place in a large bowl. Add remaining vegetables.
  • Place mayonnaise, basil, vinegar and garlic in a food processor; process until blended. Add to vegetables and toss to coat. Refrigerate, covered, at least 1 hour before serving. Just before serving, sprinkle with toppings as desired.
Nutrition Facts
3/4 cup: 204 calories, 18g fat (2g saturated fat), 8mg cholesterol, 125mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 2g protein.

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Average Rating:
  • Andelee
    Dec 16, 2015

    I have made this salad countless times. It is a winner in our household!

  • havingfunwithmyfamily
    May 31, 2015

    I made this for a Memorial Day picnic. It's definitely not your typical veggie picnic salad. This had a unique flavor that we didn't really expect from a mayonnaise vegetable salad. Even so, it was quite tasty. We all felt like it needed a little bit of salt added to the recipe. Other than that it was very good.