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.
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
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