Overnight Vegetable Salad is a cherished vintage recipe that became popular in mid-20th-century American kitchens. Designed for convenience and flavor, it combines canned and fresh vegetables with a tangy-sweet dressing that marinates overnight to intensify its vibrant taste. It's perfect for picnics, potlucks, and make-ahead meals. The recipe’s simplicity and long refrigerator shelf-life make it a beloved staple in many homes, especially for those cooking for smaller households or prepping meals ahead of time.
Ingredients
- 16 oz tiny green peas ( drained)
- 16 oz French-style green beans (drained)
- 11 oz shoepeg white corn (drained)
- 1 medium onion (medium, finely chopped)
- ¾ cup celery (finely chopped )
- 2 tbsp pimientos (chopped )
Dressing:
- ¾ cup sugar
- ½ cup vegetable oil
- ½ cup white wine vinegar (or regular white vinegar)
- ½ tsp salt
- ½ tsp pepper
Instructions
Step 1: Combine Vegetables
- In a large bowl, mix the peas, green beans, corn, onion, celery, and pimientos.
Step 2: Prepare Dressing
- In a saucepan, combine sugar, oil, vinegar, salt, and pepper.
- Heat and stir until the sugar dissolves completely.
Step 3: Assemble Salad
- Pour the hot dressing over the vegetable mixture.
- Toss gently to coat all vegetables evenly.
Step 4: Refrigerate
- Cover and refrigerate overnight to allow flavors to meld.
Tips
- Substitute red bell peppers for pimientos if unavailable.
- Add diced green bell pepper or chopped parsley for color and freshness.
- Use apple cider vinegar for a slightly fruity twist.
- Keeps for days in a covered container in the fridge—perfect for meal prep!
Nutrition
Calories: 173kcalCarbohydrates: 22gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 0.3mgSodium: 121mgPotassium: 187mgFiber: 2gSugar: 16gVitamin A: 357IUVitamin C: 10mgCalcium: 20mgIron: 1mg
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