This charming vintage "Homestead Salad" recipe hails from the handwritten archives of Southern kitchens, where hearty vegetables and tangy dressings came together in beloved cold salads served at family gatherings, potlucks, and church picnics. Passed down through generations, it combines convenience (frozen vegetables and canned beans) with homemade goodness. Its distinctive sweet-tangy dressing and crisp veggie medley make it both nostalgic and delightfully refreshing.
Ingredients
Salad:
- 1 lb frozen mixed vegetables
- 4 stalks stalks celery (chopped)
- 1 medium onion (medium, chopped)
- 16 oz kidney beans (drained and rinsed)
- 4 oz pimentos (chopped)
- Salt to taste
Dressing:
- ¾ cup sugar
- 1 tsp flour
- 1 tsp mustard
- ½ cup vinegar
Instructions
Step 1: Prepare Vegetables
- Cook frozen mixed vegetables according to package directions.
- Drain well and let cool.
Step 2: Mix Salad Base
- In a large bowl, combine cooked vegetables, chopped celery, onion, kidney beans, and chopped pimentos.
- Add salt to taste and mix gently.
Step 3: Make Dressing
- In a small saucepan, combine sugar, flour, mustard, and vinegar.
- Bring to a boil and cook until slightly thickened.
- Let cool slightly.
Step 4: Combine and Chill
- Pour cooled dressing over the vegetable mixture and toss to coat evenly.
- Refrigerate at least 24 hours before serving for best flavor.
Tips
- Replace frozen vegetables with fresh mixed vegetables—blanch 1–2 minutes.
- Use chopped red bell pepper if pimentos are unavailable.
- White wine vinegar or cider vinegar work well as substitutes.
- Add chopped fresh parsley for brightness.
- For a tangier flavor, increase vinegar to ¾ cup.
- Add a pinch of paprika or celery seed to the dressing for depth.
- For reduced sweetness, cut sugar to ½ cup.
Nutrition
Calories: 240kcalCarbohydrates: 54gProtein: 4gFat: 2gPolyunsaturated Fat: 1gSodium: 332mgPotassium: 315mgFiber: 4gSugar: 34gVitamin A: 1613IUVitamin C: 23mgCalcium: 5mgIron: 1mg
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