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Vegetable Salad | Magnolia Days

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.