For an extra layer of flavor, consider adding a tablespoon of Dijon mustard to the dressing while it simmers. If you prefer a less sweet salad, you can reduce the amount of sugar in the dressing to 3/4 cup. Freshly blanched green beans and peas can be substituted for the canned versions for a brighter, more vibrant flavor. Make sure to drain the canned vegetables thoroughly to prevent a watery salad. The salad can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.
Belgian Salad
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PREP TIME10 mins
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COOK TIME10 mins
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TOTAL TIME8 hrs 20 mins
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SERVING10 People
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VIEWS73
A vibrant medley of garden vegetables, the Belgian Salad is a refreshingly sweet and tangy side dish. Crisp green beans, tender peas, sweet corn, and colorful pimentos are united in a luscious vinaigrette, creating a symphony of flavors and textures that will awaken your palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Fiber3 g
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Protein3 g
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Saturated Fat2 g
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Sodium299 mg
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Sugar23 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a medium saucepan, combine the vegetable oil, white vinegar, and sugar. Bring to a boil over medium-high heat. (Approximately 5 minutes)
02
StepReduce the heat to low and simmer, stirring constantly, until the sugar is completely dissolved and the dressing is clear. (Approximately 3-5 minutes)
03
StepRemove from heat and allow the dressing to cool slightly, then transfer to a heat-safe container and refrigerate for at least 1 hour, or until thoroughly chilled. (1 hour +)
04
StepIn a large bowl, gently combine the drained green beans, peas, corn, pimentos, celery, and onion.
05
StepPour the chilled dressing over the vegetables and toss gently to ensure all ingredients are evenly coated.
06
StepCover the bowl tightly with plastic wrap or transfer to an airtight container and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (8 hours +)
07
StepBefore serving, season the salad generously with salt and freshly ground black pepper to taste. Serve chilled and enjoy!
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Colin Beahan
Apr 4, 2025Michael B.: Fresh vegetables make a huge difference! I highly recommend blanching them yourself.
Wade Botsford
Mar 22, 2025Emily K.: I found it a bit too sweet, so I reduced the sugar to 3/4 cup and it was perfect.
Hortense Rutherford
Mar 3, 2025Sarah M.: This salad is a hit at every potluck! Everyone always asks for the recipe.
Michele Wolff
Nov 5, 2024Jessica P.: Easy to make and delicious! I added some chopped red bell pepper for extra color and flavor.
Ashtyn Bruen
Oct 6, 2024Kevin R.: Great make-ahead salad. The flavors really come together overnight.
Minnie Blickrutherford
Aug 30, 2024David L.: I used apple cider vinegar and it gave it a really nice tang. Thanks for the tip!