Marinated Veg. Salad
A vibrant, tangy marinated vegetable salad featuring fresh beans, tomatoes, and peppers, ideal for picnics, potlucks, or a refreshing side dish for any meal.
Ingredients
Instructions
- Combine leftover, canned, or frozen vegetables such as green beans, yellow beans, and kidney beans.
- Add optional vegetables like corn, thawed frozen peas, diced carrots, and seeded diced tomatoes.
- Add one chopped onion and chopped green pepper.
- Prepare the marinade by mixing vinegar, vegetable oil, salt, pepper, paprika, sugar, celery seed, and optional herbs like oregano, cayenne, or dry mustard.
- Pour the marinade over the vegetables and toss to coat thoroughly.
- Marinate overnight for best flavor before serving.
Tips & Substitutions
For a more robust flavor, consider adding a splash of lemon juice or a teaspoon of garlic powder to the marinade. If you don't have celery seed, dill or thyme can work as substitutes. Fresh herbs like parsley or basil can also enhance the freshness of the salad. You can mix in cooked pasta or quinoa for added substance, making it a delightful side or main dish.
Serving Suggestions
This Marinated Veg. Salad pairs beautifully with grilled meats or served alongside a hearty grain dish. It also makes a great filling for wraps or sandwiches. For a light lunch, serve it over a bed of mixed greens or alongside a bowl of soup, like Basic Brown Soup Stock, to create a fulfilling meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors will continue to develop as it sits. If you want to retain the crunch of the vegetables, consider eating it cold without reheating. However, if you prefer it warm, gently heat it in a pan over low heat until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Veg. Salad contains roughly 126 calories, with 4g protein, 24g carbohydrates, and 4g fat. It is an excellent source of vitamin A (57% of the Daily Value), dietary fiber (32% of the Daily Value), and iron (28% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 525mg per serving (23% 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 or frozen?
Absolutely! Fresh vegetables can add great flavor and texture. Just make sure they are chopped into similar sizes and mixed well with the marinade to absorb the flavors. You might want to blanch tougher vegetables like green beans briefly to ensure they're tender yet crisp.
How long can I marinate the vegetables?
For the best flavor, marinate the vegetables overnight. However, if you're short on time, even a few hours can work. Just keep in mind that the longer they marinate, the more flavorful they will become, as the marinade penetrates the vegetables.
Can I make this salad ahead of time for a gathering?
Yes, this salad is ideal for making ahead of time! Prepare it a day or two in advance and store it in the refrigerator. The flavors will deepen, making it even tastier when served. Just give it a good toss before serving to redistribute the marinade.
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).