Eight-Vegetable Marinated Salad
A vibrant marinated vegetable salad featuring a colorful mix of beans, carrots, onions, and peppers, tossed in a tangy vinegar-sugar marinade—perfect for picnics and potlucks.
Ingredients
- 16 oz. can cut green beans, drained ⓘ
- 16 oz. can cut wax beans, drained
- 15.5 oz. can kidney beans, drained ⓘ
- 1 cup cooked and drained baby lima beans ⓘ
- 1 cup drained canned whole kernel corn ⓘ
- 1 cup sliced cooked carrots ⓘ
- 3 medium onions, chopped ⓘ
- 2 medium green peppers, chopped ⓘ
- 1 cup vinegar ⓘ
- 1 cup sugar ⓘ
- 1/2 cup vegetable oil ⓘ
Instructions
- Combine all vegetables in a large bowl and toss lightly.
- Combine vinegar, sugar, and oil in a small saucepan.
- Bring the mixture to a boil.
- Pour the hot marinade over the vegetables and stir gently.
- Cover the salad and chill overnight before serving.
Tips & Substitutions
For a more vibrant flavor, let the salad marinate for at least 24 hours. You can substitute fresh vegetables like green beans and carrots if you prefer, or try adding sliced cucumbers for extra crunch. If you're looking for a lighter version, reduce the sugar or use a sugar substitute. This salad is a great addition to any summer gathering or pairs beautifully with Tomato-Vegetable Noodle Soup.
Serving Suggestions
Serve this colorful salad as a side dish at barbecues or potlucks, or enjoy it as a light lunch on its own. It pairs well with grilled meats or can be added to a picnic spread alongside Fire Department Potatoes. Garnish with fresh herbs for added flavor and presentation.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. The flavors will continue to develop as it sits. If you prefer a fresher taste, you can drain off some marinade before serving the leftovers. There's no need to reheat; this salad is best served cold.
Nutrition & Diet Analysis (per serving)
Each serving of Eight-Vegetable Marinated Salad contains roughly 413 calories, with 15g protein, 71g carbohydrates, and 9g fat. It is an excellent source of vitamin A (118% of the Daily Value), vitamin C (70% of the Daily Value), and dietary fiber (68% of the Daily Value), and a good source of calcium. It also contributes 19g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of canned?
Yes, frozen vegetables can be used. Just ensure they are thawed and drained well before combining with the other ingredients. This will add a fresher taste and potentially more nutrients to your salad.
How can I make this salad spicier?
To add some heat, consider incorporating diced jalapeños or a splash of hot sauce into the marinade. You can also sprinkle some red pepper flakes over the salad before serving for an extra kick.
Is this salad suitable for vegan diets?
Absolutely! This Eight-Vegetable Marinated Salad is naturally vegan, as it contains no animal products. For a twist, try adding cooked quinoa or chickpeas to increase protein content, making it a heartier option for vegan recipes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).