Marinade Vegetable Salad
A vibrant, crunchy vegetable salad with a sweet and tangy marinade, perfect for picnics, potlucks, or as a refreshing side dish at gatherings.
Ingredients
Instructions
- Drain the canned vegetables and green peas.
- In a saucepan, combine sugar, vinegar, cooking oil, water, salt, and pepper. Bring to a boil and stir until sugar dissolves.
- Pour the hot marinade over the drained vegetables and green peas.
- Mix well to coat all ingredients evenly.
- Refrigerate the salad overnight to allow flavors to meld.
- Serve chilled, and enjoy the flavorful, marinated vegetable salad.
Tips & Substitutions
For a tangier flavor, consider adding a splash of lemon juice to the marinade. If you prefer a lighter dressing, substitute olive oil for cooking oil. Feel free to include other vegetables like diced carrots or chopped cucumbers for added crunch. This marinade also works well with a variety of beans or legumes, making it a versatile option for summer picnics or potlucks.
Serving Suggestions
This marinated vegetable salad is perfect as a side dish for barbecues or family gatherings, pairing beautifully with Barbecued Ribs For Grill. Serve it alongside grilled meats or as part of a buffet spread. For a lighter meal, serve it on a bed of lettuce or alongside a sandwich. It also complements summer dishes like Thanksgiving Day Salad(Make The Day Before).
Storage & Reheating
Store any leftover marinated vegetable salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, enhancing the taste. Avoid freezing, as the texture of the vegetables may become mushy upon thawing. Serve cold directly from the fridge, or let it sit at room temperature for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Marinade Vegetable Salad contains roughly 188 calories, with 6g protein, 37g carbohydrates, and 2g fat. It is an excellent source of vitamin C (83% of the Daily Value), dietary fiber (30% of the Daily Value), and vitamin A (22% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 2104mg per serving (91% of the Daily Value).
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 fresh vegetables instead of canned?
Yes, fresh vegetables can be used instead of canned for a crunchier texture. Just blanch them briefly to maintain their color and crispness before marinating. Vegetables like bell peppers, zucchini, or even fresh green beans work well in this salad and can add vibrant flavors.
How long should I marinate the salad?
Marinating overnight is ideal for allowing the flavors to meld, but you can let it sit for at least 4 hours if you're short on time. The longer it marinates, the more flavorful it becomes, so plan ahead for the best results.
Can I make this salad vegan?
Absolutely! This recipe is naturally vegan as it does not contain any animal products. Just ensure that the cooking oil and all canned vegetables fit your dietary preferences. Consider adding some chickpeas for extra protein and texture.
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).