Marinated Salad
A vibrant marinated salad featuring a mix of green beans, lima beans, and peas, tossed in a tangy vinaigrette with celery and pimentos. Ideal for picnics, potlucks, or as a side dish, it offers a refreshing blend of flavors and crunchy textures that appeal to a variety of tastes.
Ingredients
Instructions
- Mix the drained vegetables together in a large bowl.
- In a separate bowl, combine Crisco oil, white vinegar, sugar, garlic powder, and paprika if using.
- Pour the dressing over the vegetables and toss to coat evenly.
- Cover and refrigerate overnight or for at least 12 hours to marinate.
- Serve chilled; store in a glass jar or plastic container in the refrigerator for up to one week.
Tips & Substitutions
For a fresher taste, consider adding diced bell peppers or chopped onions to the salad. You can also substitute the Crisco oil with olive oil for a healthier option. If you prefer a slightly tangy flavor, add a teaspoon of Dijon mustard to the dressing. This marinated salad is versatile and can be adjusted to your taste preferences, just like Mustard-Cabbage Relish.
Serving Suggestions
Serve this marinated salad chilled as a refreshing side dish for barbecues or picnics. It pairs beautifully with grilled meats and sandwiches. You could also enjoy it alongside a bowl of Easy Party Punch for a complete meal. Garnish with fresh herbs like parsley or dill for an added touch.
Storage & Reheating
Store any leftovers in a glass jar or a plastic container with a tight-fitting lid in the refrigerator. The salad can last up to one week, but it’s best enjoyed within the first few days for optimal freshness. Do not freeze, as the texture of the vegetables may deteriorate.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Salad contains roughly 177 calories, with 7g protein, 35g carbohydrates, and 4g fat. It is an excellent source of vitamin A (125% of the Daily Value), dietary fiber (56% of the Daily Value), and iron (41% of the Daily Value), and a good source of protein. It also contributes 16g 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 fresh vegetables instead of canned?
Yes, you can use fresh vegetables if you prefer. Blanch green beans and lima beans before adding them to the salad, and use fresh peas instead of canned. Just ensure they are cooked until tender for the best texture.
Is this recipe suitable for vegans?
Yes, this marinated salad is vegan-friendly as it contains no animal products. You can enjoy it as a part of vegan recipes, making it a great option for gatherings where dietary preferences vary.
How long should I let the salad marinate?
For the best flavor, allow the salad to marinate in the refrigerator for at least 12 hours, but overnight is ideal. This gives the flavors time to meld together, making the salad even more delicious.
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).