Ingredients
- 2 cups corn kernels
- 2 cups green peas
- 2 cups green beans, chopped
- 1 small red bell pepper, diced
- 2 celery stalks, diced
- 1/3 cup mayonnaise
- 1 tablespoon vinegar
- Salt and black pepper to taste
Instructions
Step 1:
Cook the green beans in boiling water for 4–5 minutes until tender-crisp. Drain and let cool.
Step 2:
If using frozen peas, blanch them in hot water for 1 minute, then drain.
Step 3:
In a large mixing bowl, combine the corn, peas, green beans, red bell pepper, and celery.
Step 4:
In a small bowl, whisk together the mayonnaise, vinegar, salt, and black pepper until smooth.
Step 5:
Pour the dressing over the vegetables and mix well until everything is evenly coated.
Step 6:
Cover and refrigerate for at least 1 hour before serving to allow the flavors to blend.
Step 7:
Serve chilled as a side dish for barbecues, picnics, or family meals.
Q&A
Can I make this salad ahead of time?
Yes. It can be prepared up to 24 hours in advance.
How long does it last in the refrigerator?
Stored in an airtight container, it will stay fresh for up to 3 days.
Can I use canned vegetables?
Yes. Drain them thoroughly before mixing with the dressing.