Ice Box Salad

This post may contain affiliate links. Read our disclosure policy.

Cans get you cooking or not cooking when it comes to Summer. Today, I have a tasty vegetable ice box salad that utilizes canned veggies. It have been one of my summer favorites for years.

You need some canned corn, peas, and green beans. You also add in some pimientos, celery, onion, and green pepper. Then in all gets coated in a simple dressing and is kept in the fridge overnight. The ingredients soak up all the flavor of the dressing and gets a pickled-like flavor. It is also perfect to take to summer gatherings since you don’t have any food safety issues that you have to worry about like with a mayonnaise based salad.

Ice Box Salad | realmomkitchen.com

I am a Canbassador for Cans Get You Cooking and love to keep a well stock “cantry” to keep like simple and make delicious recipes like this one.  The great thing about about the canning process is it locks in nutrients at the peak of ripeness – just hours after picking. The can itself seals in all the natural goodness of the food. It makes homemade easy and helps me make hearty, flavorful, nutritious dishes I can fell good about.

Ice Box Salad | realmomkitchen.com

Ice Box Salad | realmomkitchen.com

Ice Box Salad

Real Mom Kitchen

No ratings yet
Print Recipe Pin Recipe
Calories

Ingredients
  

  • 1 cup sugar
  • ½ cup cider vinegar
  • ½ cup canola oil
  • 1 tsp salt
  • pepper to taste
  • 1 15 oz can corn, drained
  • 1 15 oz can tiny peas, drained
  • 1 14 oz can cut green beans, drained
  • 1 4 oz jar diced pimientos
  • 1 cup celery finely chopped
  • 1 onion finely chopped
  • 1 green pepper finely chopped

Instructions
 

  • I n a sauce pan, combine the sugar, vinegar, oil, salt, and pepper. Bring to a boil stirring occasionally. Remove from heat and set aside to cool slightly.
  • Combine all the the remaining ingredients into a large bowl. Once dressing has cooled slightly pour over all of the vegetables and stir to coat.
  • Cover and refrigerate overnight. Drain off excess dressing and serve. Serves 8-10. Can be kept in the fridge for up to 1 week.
Tried this recipe?Let us know how it was!

Recipe adapted from Taste of Home.

 

Leave a Reply

Your email address will not be published. Required fields are marked *