Marinated Vegetable-Rice Salad
A colorful, tangy vegetable-rice salad featuring crunchy water chestnuts, sweet corn, and vibrant peppers, perfect for potlucks, picnics, or as a refreshing side dish.
Ingredients
- 8 oz. can water chestnuts ⓘ
- 16 oz. can whole kernel corn ⓘ
- 2 oz. can diced pimento ⓘ
- 16 oz. can sliced carrots
- 17 oz. can English peas ⓘ
- 1 cup chopped celery ⓘ
- 1/2 cup seeded and chopped green pepper ⓘ
- 1/2 cup onion
- 4 cups cooked, cooled Chef-way condensed rice ⓘ
- 1/2 cup water ⓘ
- 1/2 cup vegetable oil ⓘ
- 1 cup vinegar ⓘ
- 1 1/2 cups sugar ⓘ
- 2 teaspoons salt ⓘ
Instructions
- Drain all canned vegetables.
- Combine all vegetables and cooked, cooled rice in a large container.
- In a saucepan, combine water, vegetable oil, vinegar, sugar, and salt.
- Heat the mixture almost to boiling, stirring until the sugar and salt dissolve.
- Allow the mixture to cool slightly.
- Pour the cooled marinade over the vegetable and rice mixture.
- Cover and refrigerate several hours or overnight before serving.
Tips & Substitutions
For added flavor, consider using fresh herbs like parsley or dill in the salad. If you don't have Chef-way condensed rice, any cooked long-grain rice will work well as a substitute. You can also swap out the vegetable oil for olive oil for a different taste. For a bit of heat, try adding diced jalapeños or a dash of hot sauce.
Serving Suggestions
This Marinated Vegetable-Rice Salad is perfect for potlucks or picnics and pairs beautifully with Mom'S Baked Beans. Serve it chilled as a side dish alongside grilled meats or as a light main course with a slice of crusty bread. It can also be topped with feta cheese for added richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time, enhancing the dish. When ready to serve, give it a good stir. If it seems dry, add a splash of vinegar or a little water to refresh the salad.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Vegetable-Rice Salad contains roughly 868 calories, with 16g protein, 151g carbohydrates, and 27g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (120% of the Daily Value), and vitamin C (87% of the Daily Value). Note that it is relatively high in sodium, at 1827mg per serving (79% 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 frozen vegetables instead of canned?
Yes, you can use frozen vegetables for this salad. Just make sure to thaw and drain them well before adding to the mixture. Frozen peas and corn work especially well and can retain more nutrients compared to canned options.
How long can I marinate the salad before serving?
You can marinate the salad for several hours or even overnight for the best flavor. The longer it sits, the more the vegetables will absorb the marinade, making it even more delicious when served.
Is this recipe suitable for vegan diets?
Yes, this Marinated Vegetable-Rice Salad is suitable for vegan diets as it contains no animal products. It's a refreshing and healthy option for those following vegan recipes and can be enjoyed by everyone.
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).