YaYa’s Overnight Vegetable Salad
This Overnight Vegetable Salad is a timeless Southern favorite that combines crisp green peas, tender green beans, sweet white corn, crunchy celery, and fresh onion. All of it soaks overnight in a sweet, tangy dressing that brings out the best flavors in every bite. Simple to prepare ahead and perfect for gatherings, this chilled salad stays fresh for days and brightens any table, from potlucks to family suppers.
Ingredients
- 1 can 16 oz tiny green peas, drained
- 1 can 16 oz. French cut green beans, drained
- 1 can 11 oz Shoeppeg White corn, drained
- 1 medium finely chopped onion
- 3/4 cups finely chopped celery
- 2 T. pimento – optional
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup white vinegar
- 1/2 t. salt
- 1/2 t. pepper
Instructions
- In large bowl combine first 6 ingredients.
- In saucepan combine remaining ingredients.
- Heat & stir until sugar dissolves.
- Pour over vegetables.
- Cover and refrigerate overnight.
- Will keep for several days.
Yaya’s Tips for Success
This simple chilled vegetable salad is the perfect dish to prepare a day ahead for picnics, potlucks, or Sunday suppers. It stays fresh and crisp in the refrigerator for several days, and the sweet tangy dressing just gets better the longer it sits. Here’s how I make sure it turns out right every single time:
- Drain your canned vegetables well so the dressing soaks in and doesn’t get watered down.
- Chop the celery and onion finely so each bite has a good mix of veggies and crunch.
- When heating the dressing, stir gently and watch closely; just heat enough to dissolve the sugar.
- Always let it sit overnight for the flavors to come together beautifully.
- Serve chilled straight from the fridge for the best taste.
Yaya’s Customization Ideas
I always say, don’t be afraid to make a recipe your own.
- For this salad, you can swap out or add other vegetables if you’d like.
- Sometimes I stir in a handful of diced bell peppers for extra color or toss in some sliced cherry tomatoes before serving.
- If you want it a touch spicier, a sprinkle of crushed red pepper works well too.
This salad pairs perfectly with my Ham & Cheese Pie or a good slice of Merryfield Apple Cake for a sweet finish. You’ll find both recipes right here in Yaya’s Cookbook if you want to plan a complete meal for your next gathering.
Yaya’s Original Recipe Card
