Vegetable Salad

This salad is colorful, tasty, and a good way to use up some leftover vegetables.

Yield: 6 servings

Time: 1 hour


  • saucepan
  • wooden spoon
  • colander
  • large bowl


  • 6 c mixed vegetables, including any or all of the following:
    – bell peppers, seeded
    – carrots
    – cucumbers, seeded
    – corn kernels
    – green beans
    – peas, shelled
    – squash
    – zucchini
  • ½ c onion, finely diced
  • 1 c vinaigrette or other dressing
  • salt and pepper


Cut the larger vegetables into strips or bite-sized pieces.

Boil about 6 c water, and drop in the following vegetables (if using them): beans, carrots, and corn. After one minute, add the peas.

Cook for another 2 minutes, drain, and rinse the vegetables in cold water. Drain well.

Combine everything and chill for an hour.


For a little more substance, try mixing in a cup of rice or cooked pasta, just before serving.


Abbreviations  |  Conversions  |  Cooking tips

Vegetable salad