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
- Add diced bell peppers for color and crunch.
- Replace vegetable oil with olive oil for a richer flavor.
- Reduce sugar by half for a tangier, less sweet salad.
- Swap canned vegetables for frozen (thawed) to lower sodium.
- Add chopped fresh herbs such as parsley or dill.
- Stir in cooked pasta shells for a heartier dish.
- Add diced cheddar or mozzarella for a creamy twist.
Transcription of the Original Recipe
Read or copy the transcription
Overnight Vegetable Salad
1 can (16 oz.) tiny green peas, drained
1 can (16 oz.) French-style green beans,
drained
1 can (11 oz.) shoe peg white corn, drained
1 medium onion, finely chopped
3/4 cup finely chopped celery
2 tablespoons chopped pimientos
Dressing
~~~~~~~~
3/4 cup sugar
1/2 cup vegetable oil
1/2 cup white wine vinegar
(I just use regular white)
1/2 teaspoon each salt & pepper
In a large bowl, combine peas, beans
corn, onion celery and pimientos.
In a saucepan combine remaining
ingredients; heat and stir until
sugar dissolve. Pour over vegetables.
Cover and refrigerate over night.
10-12 Servings.
Cooking for two: Salad will keep for [unclear]
days stored in covered containers
in the refrigerator.
Salvaged RecipesFrom Transcription to Instructions
Hi from Salvaged Recipes, we love that the original directions are short and to the point, but our instructions break that into a few clear steps so you can follow along easily. Where the original simply said heat and pour, our instructions tell you to heat until the sugar dissolves completely, pour the hot dressing over the vegetables, then toss gently so everything’s coated and refrigerate overnight to let the flavors meld. We didn’t change amounts, we just made the order and the finishing step clearer so you know when to toss and chill.
Nutrition
Calories: 155kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 1.3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2.5gSodium: 360mgPotassium: 160mgFiber: 2.5gSugar: 13gVitamin A: 1450IUVitamin C: 9mgCalcium: 25mgIron: 1mg
