Vibrant Corn and Pea Medley Salad
Brighten up your summer meals with this refreshing Vibrant Corn and Pea Medley Salad. Perfect for barbecues, potlucks, or as a light side dish, this salad combines the sweetness of corn and peas with the crunchiness of fresh vegetables. Dressed in a tangy vinaigrette, it's not only visually appealing but also packed with flavor, making it a delightful addition to any table. Easy to prepare, this salad can be made ahead of time, allowing the flavors to meld beautifully. Share it with family and friends for an unforgettable culinary experience.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
white corn
1 (15 1/4 ounce) can (drained)
tiny peas
1 (15 1/4 ounce) can (drained)
cut green beans
1 (14 1/2 ounce) can (drained)
small onion
1 (chopped)
pimiento
1 (4 ounce) jar (drained and chopped)
celery
1 cup (chopped)
green pepper
1 cup (chopped)
vegetable oil
1/3 cup (none)
vinegar
2/3 cup (none)
pepper
1 teaspoon (none)
sugar
1 cup (none)
salt
1 teaspoon (none)
Instructions
1
Begin by draining the canned corn, peas, green beans, and pimentos to remove excess moisture. Rinse under cold water to refresh the flavors.
2
In a large mixing bowl, combine the drained corn, peas, green beans, chopped onion, pimentos, celery, and green pepper. Stir gently to mix the vegetables evenly.
3
In a separate saucepan, whisk together the vegetable oil, vinegar, pepper, sugar, and salt. Heat the mixture over medium-high heat until it comes to a boil, stirring occasionally to dissolve the sugar.
4
Once boiling, remove the saucepan from heat and allow the dressing to cool for about 10 minutes.
5
Pour the cooled dressing over the vegetable mixture, ensuring an even distribution. Gently toss the salad until all the ingredients are well-coated with the dressing.
6
Cover the salad and refrigerate for at least one hour before serving to let the flavors meld. Serve chilled or at room temperature.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Vibrant Corn and Pea Medley Salad?
It is a refreshing and colorful summer salad featuring a mix of canned corn, peas, and green beans combined with fresh crunchy vegetables in a tangy boiled vinaigrette.
How many ingredients are required for this recipe?
This recipe requires 12 specific ingredients, including vegetables, oil, vinegar, and seasonings.
What type of corn should I use?
The recipe calls for one 15 1/4 ounce can of white corn, which should be drained before use.
Can I use any type of peas for this salad?
The recipe specifically recommends using one 15 1/4 ounce can of tiny peas.
What fresh vegetables are included in the salad?
The fresh vegetables included are one small chopped onion, one cup of chopped celery, and one cup of chopped green pepper.
How do I prepare the canned vegetables?
You should drain the canned corn, peas, and green beans to remove excess moisture and then rinse them under cold water.
What are the components of the dressing?
The dressing is made from 1/3 cup vegetable oil, 2/3 cup vinegar, 1 cup sugar, 1 teaspoon salt, and 1 teaspoon pepper.
Do I need to cook the dressing?
Yes, you should whisk the dressing ingredients in a saucepan and heat them over medium-high heat until the mixture comes to a boil.
How long should the dressing cool before adding it to the vegetables?
After the dressing reaches a boil, remove it from the heat and let it cool for about 10 minutes.
Should the salad be served immediately?
No, it is recommended to cover the salad and refrigerate it for at least one hour before serving so the flavors can meld.
Is this salad suitable for a potluck?
Yes, its ability to be made ahead of time and its refreshing nature make it perfect for potlucks, barbecues, and summer meals.
How do I prepare the pimientos?
Use one 4-ounce jar of pimientos, ensuring they are drained and chopped before adding them to the vegetable mixture.
What is the serving temperature for this salad?
This salad can be served either chilled or at room temperature.
Can I use fresh green beans instead of canned?
The recipe specifies canned cut green beans, but you can use fresh green beans if they are blanched first to reach a similar texture.
Why do I need to rinse the vegetables after draining?
Rinsing the canned vegetables under cold water helps refresh their flavors and removes any residual canning liquid.
What kind of oil is best for the dressing?
The recipe calls for vegetable oil, which provides a neutral flavor that allows the tangy vinegar and sugar to stand out.
Is this salad vegetarian?
Yes, all the ingredients listed are plant-based, making this salad suitable for vegetarians.
How much sugar is in the recipe?
The recipe uses 1 cup of sugar to create a sweet and tangy balance in the vinaigrette.
Can I add other peppers to this salad?
While the recipe calls for green pepper, you can easily substitute or add red or yellow bell peppers for more color.
What makes the salad 'crunchy'?
The crunchiness comes from the fresh chopped onion, celery, and green pepper.
What kind of vinegar should I use?
The recipe specifies general vinegar; white vinegar or apple cider vinegar are common choices for this type of salad.
Is there any salt in the recipe?
Yes, the dressing includes one teaspoon of salt for seasoning.
Can this salad be made a day in advance?
Yes, making it ahead of time is actually recommended to allow the vegetables to fully marinate in the dressing.
What is the total volume of canned vegetables used?
The recipe uses approximately 45 ounces of canned vegetables (corn, peas, and green beans combined).
How should I store the leftovers?
Leftovers should be kept in a covered container in the refrigerator to maintain freshness.
Does the recipe include any spice?
The only spice included is one teaspoon of pepper, focusing on a tangy-sweet flavor profile rather than heat.
Why is the dressing boiled?
The dressing is boiled to ensure the sugar is completely dissolved into the oil and vinegar mixture.
What is the primary flavor profile of this salad?
The flavor profile is tangy, sweet, and refreshing, with a mix of soft and crunchy textures.
Can I use frozen vegetables instead of canned?
Yes, you can substitute frozen corn, peas, or beans, but they should be thawed and drained before use.
How do I ensure the dressing is evenly distributed?
Pour the cooled dressing over the combined vegetables and gently toss the mixture until all ingredients are well-coated.