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Vegetable Salad for #SundaySupper

Vegetable Salad | Magnolia Days

We arrived mid-morning and were ready for the fun of the day. It was one of those perfect summer mornings. The sun was shining, a light breeze blowing, and the smell of roasting pig drifted in the air and awakened hunger. We unloaded the car with our goodies and headed for the kitchen. A spread of appetizers on the counter brought a smile to our faces. A sampling was in order to hold us over until the big picnic by the lake. Soon it was time for the feast and one dish really shined. It was a big bowl of vegetable salad and went perfectly with the pit-roasted pig.

Those picnics by the lake made so many wonderful memories. Something about them made us ravenous. Perhaps it was all the activities or smelling the meat roasting or both. It was amazing how fast big platters and bowls of food would disappear. I swear one time my German Chocolate Cake disappeared in two seconds. I turned around moments after slicing it to find only crumbs.

Vegetable Salad | Magnolia Days

Vegetable Salad is easy and has many options. You can use fresh, frozen, or canned vegetables. The ones you use are up to you. Substitute at will. I used corn, baby lima beans, haricot verts (thin green beans), green peas, orange bell pepper, and sweet onion. Pimentos are in there too and add a lovely pop of red to the already colorful salad. The dressing is a basic sugar, oil, and vinegar combination that works as a marinade. Make the salad a day or two in advance so the vegetables have time to marinate. Remember to use oil that will not solidify when chilled. Canola or vegetable works best.

Vegetable Salad | Magnolia Days

You will need to cook the vegetables for the salad. They should at room temperature and drained. Allow for cooking and cooling time unless using canned ones. The variety of colors and textures make it a feast for the eyes and the tummy.

Vegetable Salad | Magnolia Days

Do you like to go on a picnic? If you are looking for ideas and recipes all you have to do is scroll down to find a big list below. Getting to the recipes is a simple click on the links. Wonderful Sunday Supper contributors have once again brought so many tasty dishes to our big virtual picnic table. Special thanks to our host Jane of Jane’s Adventures in Dinner. Oh, and check out my Caramelized Onion, Goat Cheese, and Tomato Sandwich from the Sunday Supper picnic last year with links to more recipes in that post too.

Vegetable Salad

A recipe for Vegetable Salad made with corn, green beans, peas, lima beans, onion, bell pepper, and pimentos. A simple dressing marinates it overnight.
Course Salad
Cuisine American Southern
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Author Renee


For the dressing:

  • 2/3 cup white vinegar
  • 2/3 cup canola or vegetable oil*
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

For the salad:

  • 2 cups cooked corn kernels
  • 2 cups cooked baby lima beans
  • 2 cups cooked green beans
  • 2 cups cooked green peas
  • 1 cup chopped onion
  • 1 bell pepper seeded and chopped
  • 4 ounces diced pimento peppers drained


For the dressing:

  1. Heat vinegar, oil, sugar, salt, and pepper in a small saucepan until the sugar dissolves. Remove from heat and cool to room temperature (about 30 minutes).
  2. *Note: If you want to substitute the oil, use one that will not solidify when chilled.

For the salad:

  1. Put corn, lima beans, green beans, peas, onion, bell pepper, and pimento peppers in a large bowl. Toss to combine.
  2. Pour dressing over vegetables and toss again.
  3. Cover and chill overnight, stirring occasionally.
  4. Bring salad to room temperature prior to serving (about 1 hour).

Recipe Notes

You can use fresh, frozen, or canned vegetables. Make sure they are cooked to your preference, drained, and at room temperature when making the salad. Time stated does not include cooking vegetables or chilling the salad overnight.

Are you looking for picnic recipes? Look no further than this fabulous list by Sunday Supper contributors. It is everything you need for a scrumptious day in the great outdoors.






Sandwiches and Wraps


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Recipe Rating


Friday 4th of July 2014

Such a perfect salad for all of the fresh veggies of summer! I am going to love this recipe! Happy 4th of July! Roz


Saturday 5th of July 2014

Thanks Roz and I hope you had a happy July 4th too.

Cindys Recipes and Writings

Tuesday 1st of July 2014

A nice change from potatoes!


Wednesday 2nd of July 2014

It sure is! Thanks Cindy

Serena | Serena Bakes Simply From Scratch

Monday 30th of June 2014

What a wonderful veggie salad! I always love a light option at a picnic!


Wednesday 2nd of July 2014

Thanks Serena

Kim (Feed Me, Seymour)

Monday 30th of June 2014

It really has been so, so long since I've gone on an actual picnic. Something like this would be so perfect. It's light so I'd still be able to run around and splash in the water without feeling heavy and weighted down. Love it!


Monday 30th of June 2014

Thanks Kim. It is nice and light (well, except for people like me who may or may not have a few servings).

Christy @ Confessions of a Culinary Diva

Sunday 29th of June 2014

Gorgeous bowl of veggies! I'll have to give your salad a try - we are always looking for great veggie salad options.


Monday 30th of June 2014

Thanks Christy