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Salad

Veggie Salad

A chilled salad of corn, peas, green beans, celery, and a vinaigrette of vinegar, oil, sugar, garlic, and lemon juice.

From the Recipes Wiki (Fandom) · 10 ingredients
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The recipe

Ingredients

Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)

Also mentioned in the method: edamame

Directions

  1. Combine all ingredients together in a large bowl.

  2. Refrigerate overnight and serve chilled.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

What each ingredient does

Fresh corn kernels
Stays crisp when blanched, giving the salad a firm, crunchy bite.
Fresh peas
Blanching just until barely done keeps them tender yet firm in the salad.
Fresh green beans
Blanching until still crisp keeps their snap through the marinating time.
Apple cider vinegar
Acidity balances the sugar and softens the vegetables slightly as they marinate.
Sugar
Sweetness balances the vinegar and oil in the dressing.
Vegetable oil
Adds fat that carries flavor and coats the vegetables.

The step that matters

Refrigerate overnight. Chilling lets the vinegar, sugar and oil soak into the vegetables so the flavors blend. Blanched vegetables that are overcooked will turn soft and mushy during the long soak.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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