This easy, no-cook Corn, Pea, and Green Bean Salad is made with just a few pantry staples and chopped veggies. Whether you’re looking for a potluck recipe, a meal prep lunch, or something to enjoy straight from the fridge on a busy night, this one’s a keeper. WW-friendly and low in calories, this salad gets better the longer it sits.
Why You Should Make This Corn, Pea, and Green Bean Salad
- Quick and easy – just dump, chop, and stir
- Great for weight loss and WW-friendly
- No cooking required
- Family-approved and full of flavor
- Perfect for meal prep, lasts for days
What is Corn, Pea, and Green Bean Salad?
This salad is a classic Southern-style vegetable medley with a sweet and tangy vinaigrette. It’s sometimes called “Three Bean Salad” or “Marinated Vegetable Salad,” and it’s the perfect way to enjoy vegetables in a cool, refreshing dish.
What Ingredients Do I Need to Make Corn, Pea, and Green Bean Salad?
- Peas – Add sweetness and softness
- Green beans – Bring a crisp, fresh texture
- White corn – Slightly sweet and hearty
- Bell pepper – Adds crunch and color
- Purple onion – A pop of flavor without overpowering
- Pimentos – Mild and sweet, these add extra zing
- Vinegar and olive oil – The tangy base of the dressing
- Sugar substitute – Keeps the dressing light and WW-friendly
- Paprika, salt, pepper – Add just the right seasoning
What Should I Eat With Corn, Pea, and Green Bean Salad?
Pair it with:
- Instant Pot Whole Lemon Chicken
- Italian Chicken Roll-Ups
- A green salad mix, rotisserie chicken, or even over rice or quinoa for a light lunch
- Crusty bread or WW-friendly crackers on the side
How Long Does Corn, Pea, and Green Bean Salad Last?
This salad will keep well in the fridge for 2 to 3 weeks, thanks to the vinegar-based dressing. In fact, the flavors improve after the first day!
Can I Freeze Corn, Pea, and Green Bean Salad? (Or Meal Prep It for the Week?)
We don’t recommend freezing this salad, as the texture of the peas and green beans may change. However, it’s excellent for meal prep and stays fresh for up to 3 weeks in the fridge.
Frequently Asked Questions
Corn, Pea, and Green Bean Salad (Reader Recipe)
Ingredients
- 1 can LeSeuer peas or young sweet peas 15 ounces, drained and rinsed
- 1 can French cut green beans 15 ounces, drained and rinsed
- 1 can white corn 15 ounces, drained and rinsed
- 4 ounces bell pepper (yellow, red or orange), finely diced
- 2 ounces purple onion finely diced
- 4 ounces diced pimiento drained
Dressing
- 1/4 cup apple cider vinegar or white vinegar
- 1/4 cup olive oil
- 1/2 cup sugar substitute taste to determine sweetness
- 1 tsp paprika
- 1 dash pepper
- 1 tsp salt
Instructions
- Combine all vegetables in a covered container.
- Add dressing ingredients to a small container and stir to combine. Taste dressing and adjust seasoning, as needed.
- Add dressing to vegetables. Stir to combine.
- Refrigerate at least 8 hours for flavors to blend before serving . Will keep for several weeks refrigerated.
Notes
Nutrition
Thank you to reader Le Anne Worsham for submitting this recipe. Do you have a recipe to share? Click here to submit a recipe.
Looking for More No-Cook Recipes?
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