Can of Veggie Salad

Here’s a solid use for those canned vegetables sitting in the back of your pantry. Tiny green beans, baby Belgian carrots, and little beets get drained, combined with fresh diced cucumber and green onions, then dressed in a bright lemon-tarragon vinaigrette that wakes everything up.

The dressing is what makes this work. Lemon juice, tarragon vinegar, olive oil, garlic, and grated lemon zest create something sharp and herbal enough to cut through the soft texture of canned vegetables. The recipe makes extra dressing on purpose, so you can reserve half in a cruet alongside the salad for anyone who wants more.

Chill the salad after tossing so the flavors have time to soak in. The fresh cucumber and onions add crunch that the canned veggies lack on their own, and that contrast is what keeps each bite interesting.

Pro Tips

• Drain the canned vegetables thoroughly. Any residual packing liquid dilutes the vinaigrette and makes the salad watery.
• Use the tiniest canned vegetables you can find. Baby beets and petit green beans hold their shape better and look more appealing than chunked-up large ones.
• Serve on Bibb lettuce leaves for a cup-like presentation that keeps the salad contained and adds a fresh, buttery crunch.
• Toss gently. Canned beets will stain everything pink if you mash them up.

Variations

• Add a can of drained chickpeas for protein and to stretch it into a light lunch.
• Swap tarragon vinegar for red wine vinegar if that’s what you have on hand.
• Top with crumbled feta or goat cheese for a creamy, salty contrast.