Overnight Vegetable Salad
The perfect quick and easy salad to make ahead and store in the fridge until you’re ready. Our cold Overnight Vegetable Salad is a recipe that’s been in my family for years and one that my kids absolutely adore thanks to its sweet vinegar dressing!
This is one from the family archives! This cold Overnight Vegetable Salad recipe came into my family via my Grandmother’s neighbor, “Bubbles” and my mom has been making it for many many years, much to the enjoyment of her grandkids! It’s a guaranteed way to get the kiddos to happily eat a whole load of vegetables and it’s incredibly easy to make and ideal to make ahead!
Ingredients Needed
- Sweet White Corn – We use sweet white corn for this cold vegetable salad, but “Bubbles” original recipe calls for shoepeg corn which has a smaller “shoepeg” like shape and is sweeter than yellow corn. Either shoepeg or a sweet white corn works great here!
- French Style Green Beans – These green beans have a thinner cut and you can use either canned or frozen.
- Le Sueur Small Sweet Peas – Bubbles called this brand out specifically, although any small sweet pea is great!
- Red Bell Pepper – For color and more sweetness!
- White Onion – You could also use a sweet yellow onion, too!
- Celery – This adds a delicious fresh crunch!
- Pimentos – We always keep a jar of these sweet red chilis in the fridge and they add just the right amount of kick to this salad.
- White Wine Vinegar – This vinegar, unlike regular white vinegar has a milder acidity and subtle fruit note. Apple cider vinegar is a great substitute.
- Olive Oil – We use a light olive oil for this recipe or you can use extra virgin olive oil. The original recipe calls for vegetable oil, which can also be used, too!
- Salt and Pepper – Just a touch for seasoning.
Ready FAST
Create the Dressing
This super simple dressing combines oil, vinegar, sugar, salt, and pepper for a super easy and fast-to-make dressing for this cold vegetable salad. Quickly heat it on the stovetop to dissolve the sugar and then it’s ready to go!
Admittedly, this cold Overnight Vegetable Salad uses a lot more cans than what we normally cook with, however, that’s a major part of why this salad is so convenient and a staple in our house! It’s easy to keep everything on hand to be able to whip this up anytime we want! Just add all of the veggies to a big bowl and then add the dressing.
Overnight Vegetable Salad done! Since the dressing is still a bit warm, and in order for the flavors to develop, this recipe is best made the day before so that it can sit overnight. Bubbles’ note on the recipe was that it was perfect to bring to a party the next day, and she was right!
Recipe Tips
For the fresh veggies in this recipe, to keep the consistency of size throughout the salad, give that red bell pepper, celery, and onion a nice small chop all around the same size.
The oil and vinegar will come to a little boil while the sugar dissolves so be sure to let it cool a bit before adding it to the salad.
Making this ahead is the exact intention for this salad! It tastes better after it has sat overnight or at least a few hours in the fridge to let the veggies marinate in the dressing.
You Also Might Like
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- Greek Zucchini Salad
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- Israeli Couscous Cucumber Salad
- Asian Sesame Ginger Slaw
- Greek Orzo Salad
- Caprese Zoodle Salad
- Simple Shaved Fennel Salad
No joke, I think this is one of my kiddos’ favorite sides. It’s a cold salad perfect for a hot summer day, meal prep for a busy week, or just to get a boat-load of veggies in. No matter how you enjoy it, be sure to give it a try!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
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Equipment
- small sauce pan
- large bowl
Ingredients
- 1 11 oz can sweet white corn or shoepeg corn, drained
- 1 15 oz can Le Sueur small green peas drained
- 1 14.5 oz can French style green beans drained
- 1 tablespoon pimentos
- 1/2 large white onion chopped small
- 1 red bell pepper chopped small
- 3/4 cup celery chopped small
- 1/2 cup light olive oil or vegetable oil
- 1/2 cup white wine vinegar
- 1/2 cup sugar 107 g
- 1/2 teaspoon fine ground salt
- 1/2 teaspoon ground black pepper
Instructions
- Create Dressing: In a small saucepan add oil, vinegar, sugar, salt, and pepper. Heat over medium heat, whisking to dissolve the sugar. Let it come to a low boil and once all of the sugar is dissolved, remove it from the heat and set aside to cool.
- Prep Veggies: Meanwhile, prep the veggies and then add them all to a large bowl.
- Create Salad: Pour the cooled dressing over the veggies and mix well.
- Store in fridge: Store in the fridge overnight or for at least 5-6 hours to cool and to allow the veggies to marinate in the dressing.
- Enjoy!
I have a similar recipe. I use 2 cans each of the vegetables! Shoepeg corn, small peas and green frenchstyle beans. Also, I use bunch green onions! Keeps in fridge for several days!
Yum, green onions is a great addition!
great base for a dish. I used frozen vegetables as the color and texture of canned veggies is unappetizing and off putting for me. Added a lil red pepper flakes and garlic along w fresh dill. really helped elevate this salad
Yum! Thanks for sharing!
Excellent! I will definitely make this again.
Yay! I’m so glad you enjoyed it, Cindy! Thanks so much for taking the time to leave a review!
This salad is great! I was hesitant about the canned peas because they easily turn to mush when mixed in. But I used the recommended brand and it turned out great. I used avocado oil and champagne vinegar because that’s what I had on hand when I decided to make the salad. It turned out light and delicious. Not too sweet, not too tart, and no “mushiness” at all. This will definitely be added to my easy veggie salad rotation. Thanks!
This recipe is awesome and is simple to make, a great dish indeed.
This recipe has been a family favorite for many years! The flavors blend so well and the coolness of the salad is refreshing. When I make it, it never lasts long, despite hiding it in the back of the fridge.🤭.
Love to hear it, Lilly! Thanks so much for sharing!
Thanks, Amy!
Do you drain the canned vegetables?
Oh good question, yes! Updating it now. 😊