No cook Veggie Salad Recipe

Name: No cook Veggie Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large English cucumber, sliced; 1 can Yellow Wax Beans, drained; 1 can Great Northern Beans, drained and rinsed; 1 medium onion, chopped; 2 Celery Stalks, sliced; 1 tsp Minced Garlic from jar, or 1-2 cloves fresh,chopped, garlic depending on your taste ( fresh will be much stronger); 3 tbsp Spicy Brown or Dijon Mustard; 1/2 tsp Sesame Oil; 1/4 cup Olive Oil; 1/2 tsp Oregano, dried; 1/4 cup Your Favorite Italian Dressing; 4 tbsp Balsamic Vinegar; 1/4 tsp Ground Black Pepper, or to taste; 1/4 tsp Salt, or to taste; dash Onion Powder

Servings: persons

1 large English cucumber, sliced
1 can Yellow Wax Beans, drained
1 can Great Northern Beans, drained and rinsed
1 medium onion, chopped
2 Celery Stalks, sliced
1 tsp Minced Garlic from jar, or 1-2 cloves fresh,chopped, garlic depending on your taste ( fresh will be much stronger)
3 tbsp Spicy Brown or Dijon Mustard
1/2 tsp Sesame Oil
1/4 cup Olive Oil
1/2 tsp Oregano, dried
1/4 cup Your Favorite Italian Dressing
4 tbsp Balsamic Vinegar
1/4 tsp Ground Black Pepper, or to taste
1/4 tsp Salt, or to taste
dash Onion Powder

1
Slice or dice your cucumber and your onion.
2
Put in a 2 quart bowl.
3
Open the 15 oz.
4
cans of wax beans and great northern beans, drain and rinse.
5
Add to bowl.
6
Wash, dry, and slice or chop 2 stalks of celery, I use the leaves too.
7
Add to bowl.
8
Add the 1tsp.
9
garlic from the jar.
10
If using fresh I would start with 1 clove.
11
You could add more later if you think it needs it.
12
Stir gently.
13
PART TWO Now we will mix the dressing ingredients.
14
In a 2 cup measuring cup put the olive oil, the sesame oil, and the balsamic vinegar.
15
Next add the mustard and the Italian dressing.
16
Stir well.
17
Now add the dry ingredients of salt, pepper, oregano, and onion powder to the measuring cup.
18
Stir well and pour over the bowl full of veggies.
19
Stir well but do it gently.
20
Serve room temperature or chill to let the flavors mingle.
21
Approximately 11 1/2 cup servings.
22
Be sure to taste and adjust the seasonings to your liking.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 large English cucumber, sliced, 1 can Yellow Wax Beans, drained, 1 can Great Northern Beans, drained and rinsed, 1 medium onion, chopped, and more.

Yes, No cook Veggie Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

No cook Veggie Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions