Marinated Vegetable Salad
A vibrant and tangy marinated vegetable salad featuring a mix of peas, corn, green beans, and pimento, all coated in a sweet and sour dressing. Perfect as a refreshing side dish or summer appetizer, it offers a delightful combination of textures and flavors that appeal to a crowd.
Ingredients
- 1 can English peas, drained
- 1 can white Shoe Peg corn, drained ⓘ
- 1 can French-style green beans, drained ⓘ
- 1 jar diced pimento, drained ⓘ
- 1/2 cup diced celery ⓘ
- 1/2 cup chopped green pepper ⓘ
- 1/2 cup chopped green onion
- 1 cup sugar ⓘ
- 3/4 cup vinegar ⓘ
- 1/2 cup vegetable oil ⓘ
- 1/2 teaspoon salt and pepper ⓘ
Instructions
- Combine the drained vegetables and diced celery, green pepper, and green onion, tossing lightly to mix.
- In a saucepan, combine sugar, vinegar, vegetable oil, salt, and pepper; bring to a boil, stirring occasionally.
- Pour the hot dressing over the mixed vegetables, stirring gently to blend.
- Cover and chill the salad for 24 hours to allow flavors to meld.
- Serve on a lettuce leaf.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like parsley or dill into the salad. You can also substitute the canned vegetables with fresh or frozen options for a more vibrant taste. If you prefer a tangier dressing, increase the vinegar slightly. For a sweeter twist, add a bit more sugar or a splash of fruit juice. This marinated vegetable salad pairs beautifully with Cole Slaw Dressing for a refreshing side.
Serving Suggestions
Serve this colorful marinated vegetable salad on a bed of crisp lettuce leaves for an appealing presentation. It makes an excellent side dish for grilled meats or as part of a picnic spread. Consider pairing it with Venison Chili for a hearty meal or alongside sandwiches for a light lunch. Garnish with additional chopped onions or peppers for extra crunch.
Storage & Reheating
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even better the next day. If the salad appears too dry after chilling, add a splash of oil or vinegar before serving. Avoid freezing, as the texture of the vegetables may degrade.
Nutrition & Diet Analysis (per serving)
Each serving of Marinated Vegetable Salad contains roughly 217 calories, with 2g protein, 25g carbohydrates, and 12g fat. It is an excellent source of vitamin A (42% of the Daily Value) and vitamin C (39% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1079mg per serving (47% 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 for this salad?
Yes, you can absolutely use fresh vegetables! Just make sure to blanch them briefly to retain their color and crunch. Fresh peas, corn, green beans, and bell peppers will add a vibrant flavor and texture to the salad, making it even more delightful.
How long should I marinate the salad before serving?
For the best flavor, it's recommended to marinate the salad for at least 24 hours. This allows the dressing to penetrate the vegetables and meld the flavors together. However, if you're short on time, even a few hours can make a difference.
Can I adjust the sweetness of the dressing?
Absolutely! The sweetness of the dressing can be tailored to your preference. If you like it sweeter, add more sugar, or if you prefer a savory profile, reduce the sugar and increase the seasoning. Taste as you go to achieve the desired balance.
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).