Vegetable Salad(Marinated)
A vibrant marinated vegetable salad featuring crisp peppers, onions, and corn, balanced with a tangy vinegar dressing. Perfect as a refreshing side or light appetizer.
Ingredients
- 1 medium onion, chopped ⓘ
- 3/4 cup celery, chopped ⓘ
- 3/4 cup bell pepper, chopped ⓘ
- 1/2 cup oil ⓘ
- 1/2 cup wine vinegar ⓘ
- 1/2 cup sugar ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon pepper ⓘ
- 1 (12 oz.) can white corn, drained ⓘ
- 1 (16 oz.) can French-cut beans, drained ⓘ
- 1 (16 oz.) can green English peas, drained ⓘ
Instructions
- Mix the first eight ingredients (onion, celery, bell pepper, oil, wine vinegar, sugar, salt, pepper) and heat to boil.
- Combine all ingredients, including drained canned vegetables, in a large bowl.
- Chill the salad for 2 hours before serving.
Tips & Substitutions
For a vibrant twist, consider adding diced cucumbers or cherry tomatoes to the salad. You can substitute the sugar with honey or agave syrup for a healthier option. If you're looking for a lighter dressing, use olive oil instead of the standard oil. This dish can also be made vegan by ensuring the canned vegetables are free from any non-vegan additives.
Serving Suggestions
This marinated vegetable salad makes a refreshing side dish for grilled meats or a light lunch option. It pairs beautifully with Creole Salad for a colorful spread. Serve it alongside warm bread or as a filling for wraps. For an extra crunch, top with roasted nuts before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator. The flavors will continue to meld, making the salad even tastier the next day. Consume within 3-4 days for the best quality. Avoid reheating, as this salad is best enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Salad(Marinated) contains roughly 250 calories, with 6g protein, 29g carbohydrates, and 13g fat. It is an excellent source of vitamin C (45% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1022mg per serving (44% 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 enhance the flavor and texture of the salad. Just make sure to blanch them lightly to maintain their crispness, and adjust the marinating time as fresh veggies may not need as long as canned ones.
How long can I keep this salad in the fridge?
This salad can be stored in the refrigerator for up to 3-4 days. The marination process helps preserve the vegetables, but for the best texture and flavor, it's recommended to eat it within this timeframe.
Can I make this salad ahead of time?
Yes! This salad is perfect for making ahead. In fact, allowing it to chill for a few hours or even overnight enhances the flavors. Just be sure to give it a good stir before serving to redistribute the dressing.
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).