Vegetable Salad for #SundaySupper

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 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.

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.

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.

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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

Ingredients

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

Instructions

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.

Beverages

• Orange Blossom Iced Tea by girlichef
• Red, White, and Blue Sangria by Hezzi-D’s Books and Cooks
• Rosemary Nectarine Sparkling Cocktail by Food Lust People Love
• Best Picnic Wines by ENOFYLZ Wine Blog

Appetizers

• Baked Garlic Parmesan Wings by Cindy’s Recipes and Writings
• Buffalo Chicken Spring Rolls by Daily Dish Recipes
• Peppadew Dip by Confessions of a Culinary Diva
• Savory Red, White, and Bleu Truffles by Culinary Adventures with Camilla

Mains

• Asparagus and Cheddar Quiche by Mess Makes Food
• London Broil with Caramelized Red Onions by Crazy Foodie Stunts
• Stilton Potato and Stilton Pies by Jane’s Adventures in Dinner
• Waffle Batter Fried Chicken Tenders with Maple Mustard Dipping Sauce by Kudos Kitchen by Renee

Sides

• Mushroom and Gruyere Cheesecake by Peaceful Cooking
• Scotch Eggs by Small Wallet, Big Appetite

Salads

• Caprese Pasta Salad by La Bella Vita Cucina
• Farro & Walnut Salad by Foxes Love Lemons
• Fruit Tortellini Salad by Jelly Toast
• Gluten Free Potato Salad by Gluten Free Crumbley
• Japanese Noodle Salad by Noshing With The Nolands
• Kale and Quinoa Tabbouli by Healthy. Delicious.
• Layered Chicken Salad by Nosh My Way
• Lightened Up Macaroni Salad by Peanut Butter and Peppers
• Loaded Potato Salad by Granny’s Down Home Sassy Southern Cooking
• Mexican 3 Bean Salad by Bobbi’s Kozy Kitchen
• Old Fashioned Potato Salad by Life Tastes Good
• Orzo Salad with Kale Pesto by Cooking Chat
• Pizza Pasta Salad by Curious Cuisiniere
• Red, White and Blue Fruit and Cheese Salad by Shockingly Delicious
• Tomato Bean Salad by Family Foodie
• Tuna Noodle Salad by Hot Momma’s Kitchen Chaos
• Vegetable Salad by Magnolia Days
• Veggie Pasta Salad by Pescetarian Journal
• Watermelon and Feta Salad with Verjus by The Wimpy Vegetarian

Sandwiches and Wraps

• Pan Bagnat by A Kitchen Hoor’s Adventures
• Panino con la Salamella by Manu’s Menu
• Roast Beef Wraps by Cookin’ Mimi

Sweets

• Banana Pudding Cheesecake by Serena Bakes Simply From Scratch
• Berry Cheesecake Chocolate Chip Cookie Cups {#glutenfree option} by Cupcakes & Kale Chips
• Cherry Chip Blossom Cupcakes by NinjaBaking.com
• Cherry Pie Crumb Bars by The Girl In the Little Red Kitchen
• Chocolate Chunk Brownies by What Smells So Good?
• Chocolate Syrup Brownies by That Skinny Chick Can Bake
• Chocolate Zucchini Cake by Killer Bunnies, Inc
• Coconut Oil Chocolate Chip Cookies by Alida’s Kitchen
• Flag Cake by Pies and Plots
• Peanut Butter Frosted Brownies by Feed Me, Seymour
• Red, White, and Blue Berry Angel Food Cake Parfaits by Neighborfood
• S’mores Crumb Bars by The Redhead Baker
• Stained Glass Jello with Coconut Milk Panna Cotta by Simply Gourmet
• Strawberry Banana Oat Muffins by Sue’s Nutrition Buzz

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? Click here: Sunday Supper Movement