Marinated Garden Vegetable Salad
A vibrant marinated garden vegetable salad featuring crisp beans, peas, carrots, and fresh herbs, perfect for light lunches or summer gatherings with tangy, flavorful dressing.
Ingredients
- 1 (No. 2 1/2) big can green beans ⓘ
- 1 (No. 303) small can green peas ⓘ
- 1 large can carrots ⓘ
- 1 bunch green onions or large sweet onion ⓘ
- 1 large peeled cucumber ⓘ
- 4 stems celery ⓘ
- 1 large can pimento ⓘ
- 1 large green pepper ⓘ
- 1 tsp. salt ⓘ
- 1/2 cup white vinegar ⓘ
- 1/4 cup tarragon vinegar ⓘ
- 1/3 cup salad oil
- 3/4 cup sugar ⓘ
- 1 1/2 Tbsp. cold water ⓘ
Instructions
- Combine salt, white vinegar, tarragon vinegar, salad oil, sugar, and cold water in a bowl and stir until the sugar and salt are dissolved.
- Add the green beans, green peas, carrots, green onions, cucumber, celery, pimento, and green pepper to the dressing.
- Mix well to coat all the vegetables evenly.
- Refrigerate the salad for at least 2 hours to allow flavors to meld before serving.
Tips & Substitutions
To enhance the flavor, consider adding fresh herbs like dill or parsley. If you prefer a sweeter salad, increase the sugar slightly. For a crunchier texture, try substituting the cucumber with radishes or jicama. You can also use frozen vegetables if fresh ones aren't available—just thaw and drain them before adding to the salad.
Serving Suggestions
This salad is perfect as a side dish for grilled meats or sandwiches. It pairs beautifully with Crispy Date Bars for dessert. You can also serve it on a bed of greens for a light lunch or add protein like chickpeas for a heartier meal. It makes for a refreshing addition to summer picnics or potlucks.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop as it sits. If you prefer, you can serve it cold straight from the fridge, but allow it to sit at room temperature for about 15 minutes for the best flavor before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Garden Vegetable Salad contains roughly 333 calories, with 5g protein, 40g carbohydrates, and 18g fat. It is an excellent source of vitamin A (134% of the Daily Value), vitamin C (68% of the Daily Value), and dietary fiber (41% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 2024mg per serving (88% 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?
Absolutely! Fresh vegetables can add more crunch and flavor. Just make sure to blanch the green beans and carrots slightly to soften them before adding to the salad. Use the same proportions as the canned vegetables for the best results.
How long can I keep the marinated salad in the fridge?
The marinated salad can be kept in the refrigerator for up to 3 days. However, for the best taste and texture, it's recommended to consume it within 1-2 days. The longer it sits, the softer the vegetables may become.
Can I make this salad in advance?
Yes, this salad is perfect for making ahead of time! Prepare it a day in advance and let it chill in the refrigerator overnight. This allows the flavors to meld beautifully, making it even more delicious when served the next day.
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).