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Overnight Vegetable Salad

Total Time

Prep: 15 min. + chilling

Makes

12 servings

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.

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

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

Nutrition Facts

1/2 cup: 176 calories, 9g fat (1g saturated fat), 0 cholesterol, 326mg sodium, 22g carbohydrate (15g sugars, 2g fiber), 2g protein.

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