Southern Vegetable Salad

Southern Vegetable Salad is a tried and true vinegar based salad that marinates in the refrigerator.  It’s cool and refreshing, and gets better with time. Store this marinated vegetable salad up to a month in the refrigerator.

Southern Vegetable Salad Recipe:

I love vinegar-based salads.  And this vinegar vegetable salad is no exception. The dressing is tangy yet sweet which is the result of vinegar balanced out with sugar.  And the celery seeds are icing on the cake.  If you’ve never had a celery seed dressing, you’ve been missing out.

Celery seeds are the base of another one of my favorite recipes –Sweet and Sour Coleslaw.  Both of these salads will store in the refrigerator for up to a month.  You can find celery seeds with herbs and spices at the grocery store.

This salad should be called “use up what you have” salad.  Have a couple extra carrots, toss them in.   Only have 1 stalk of celery, no big deal.  Is your can of pimentos 4 ounces instead of 2 ounces, no big deal, add it in.  Are you getting the picture?

I found this recipe right across the page from Pineapple Pretzel Salad in my Waynesburg Christian Church Cook Book.  Right above this version is a completely different recipe with oregano, garlic powder, red onions and mushrooms.  What’s this mean?  You can’t go wrong changing up this recipe with what you prefer or have on hand at the time.

How to Make Marinated Vegetable Salad:

Instructions:

1. In a saucepan, bring vinegar, oil, sugar, celery seed, black pepper and sugar to a boil. Stir until sugar is dissolved. Turn off heat; let cool completely.
2. Combine green beans, peas, shoe peg corn, pimentos, pepper, onion, celery, carrots and cauliflower in a large bowl.
3. Pour cooled dressing over salad, and stir.
4. Refrigerate for 1 day minimum before eating.

For the full instructions for vinegar vegetable salad, scroll to the bottom of this post.

Notes About Marinated Vegetable Salad:

• This is a great way to clean out your refrigerator or pantry. Use up whatever vegetables you have on hand for this southern vegetable salad.
• Drain off the liquid from the green beans, peas, corn, and pimentos.
• The dressing in this marinated vegetable salad needs to be completely cooled before pouring over the vegetables. You don’t want to cook the vegetables!
• French-style canned green beans work best.
• This vinegar vegetable salad calls for canned shoe peg corn but thawed frozen corn works great too.
• Be sure to refrigerate for at least one day before eating so that the vegetable marinate completely and soak up all the flavors in the dressing.
• Marinated vegetable salad keeps for up to a month in the refrigerator.
• Try our Cauliflower Ranch Salad if you’re looking for another party-friendly option.

Our Favorite Summer Salad Recipes

Try some more refreshing summer salads like these:

Black Bean Caviar

Italian Green Bean Salad

Mom’s Cucumbers and Onions

Red Bean Salad

Taco Chopped Salad

Asparagus Corn Salad

Print

Southern Vegetable Salad

Prep Time

10 mins

Cook Time

0 mins

Refrigerate

1 d

Total Time

1 d 10 mins

 

Southern Vegetable Salad is a tried and true vinegar based salad that marinates in the refrigerator.  It's cool and refreshing, and gets better with time. Store this marinated vegetable salad up to a month in the refrigerator. 

Course: Salad, Side Dish

Cuisine: American

Keyword: marinated vegetable salad, Southern Vegetable salad, Southern Veggie salad, vinegar vegetable salad

Servings: 16

Calories: 176 kcal

Author: Barbara

Ingredients

• 1 cup white vinegar
• 1/2 cup vegetable oil
• 1 teaspoon salt
• 1 teaspoon celery seed
• 1/2 teaspoon pepper
• 1 cup sugar
• 15 ounces French style green beans, drained
• 15 ounces early peas, drained
• 15 ounces shoe peg corn, drained
• 2 ounces pimentos, drained
• 1 pepper, diced
• 1/2 cup onion, diced
• 1 cup celery, diced
• 1 cup carrots, shredded
• 1 cup cauliflower, small florets

Instructions

1. In a saucepan, bring vinegar, oil. salt, celery seed, pepper and sugar to a boil. Stir until sugar is dissolved. Remove from heat and let cool completely.

2. Combine all vegetables in a large bowl.

3. Pour cooled dressing over vegetables, stir until combined.

4. Refrigerate for a minimum of 1 day before eating.

5. Marinated vegetable salad will keep up to 1 month in the refrigerator.

Recipe Notes

• This is a great way to clean out your refrigerator or pantry. Use up whatever vegetables you have on hand for this southern vegetable salad.
• Drain off the liquid from the green beans, peas, corn, and pimentos.
• The dressing in this marinated vegetable salad needs to be completely cooled before pouring over the vegetables. You don't want to cook the vegetables!
• French-style canned green beans work best.
• This vinegar vegetable salad calls for canned shoe peg corn but thawed frozen corn works great too.
• Be sure to refrigerate for at least one day before eating so that the vegetable marinate completely and soak up all the flavors in the dressing.
• Marinated vegetable salad keeps for up to a month in the refrigerator.
• Try our Cauliflower Ranch Salad if you're looking for another party-friendly option.

Nutrition Facts

Southern Vegetable Salad

Amount Per Serving

Calories 176 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 6g38%

Sodium 163mg7%

Potassium 275mg8%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 18g20%

Protein 3g6%

Vitamin A 1873IU37%

Vitamin C 29mg35%

Calcium 28mg3%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.