Viola'S Marinated Vegetable Salad
A vibrant marinated vegetable salad featuring fresh and canned vegetables in a tangy, slightly spicy vinegar-based dressing, perfect for light lunches or summer sides.
Ingredients
- 1 cup French green beans, drained
- 1 clove garlic ⓘ
- 1 can Lesueur English peas, drained ⓘ
- 1 can white shoe peg corn ⓘ
- 1 jar pimento ⓘ
- 1 red onion, sliced and separated into rings ⓘ
- 1 small bell pepper ⓘ
- 1 cup celery, optional ⓘ
- 1/2 cup sugar ⓘ
- 1/4 cup apple cider vinegar ⓘ
- 1/2 cup oil ⓘ
- 1 teaspoon red pepper ⓘ
- 1 tablespoon water ⓘ
Instructions
- Mix sugar, apple cider vinegar, oil, red pepper, and water in a saucepan and bring to a boil.
- Cool the mixture completely.
- Combine all vegetables in a large bowl.
- Pour the cooled liquid over the vegetables.
- Chill the salad in the refrigerator for at least 2 hours before serving.
Tips & Substitutions
For a brighter flavor, consider substituting red pepper with fresh diced jalapeños for added heat. If you prefer a lower-sugar option, reduce the sugar to 1/4 cup or use a sugar substitute. Allowing the salad to marinate overnight enhances the flavors further. Don't forget to drain the vegetables well to avoid excess moisture in the salad. This dish pairs beautifully with Pop'S Chuck Roast.
Serving Suggestions
This marinated vegetable salad is great as a side dish for summer barbecues or potlucks. It pairs nicely with grilled meats or can be served alongside sandwiches. For a light lunch, serve it over a bed of greens or with a side of crusty bread. You could also enjoy it with Dainty Little Tea Cookies for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, so it can taste even better the next day. To serve, simply give it a good stir and enjoy it cold. Avoid reheating as this salad is best served chilled.
Nutrition & Diet Analysis (per serving)
Each serving of Viola'S Marinated Vegetable Salad contains roughly 718 calories, with 4g protein, 30g carbohydrates, and 67g fat. It is an excellent source of vitamin C (146% of the Daily Value), dietary fiber (21% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of potassium. It also contributes 6g 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 for this salad?
Absolutely! Fresh vegetables like green beans, peas, and corn can be used. Just ensure they are cooked until tender but still crisp. Fresh vegetables will add a vibrant texture and flavor to the salad.
How can I make this salad vegan?
This recipe is already vegan-friendly as it contains no animal products. Just double-check that the canned ingredients do not contain any additives or preservatives that may not be vegan. Enjoy the fresh, vibrant flavors guilt-free!
What can I do if I want a creamier dressing for this salad?
If you prefer a creamier dressing, consider adding a dollop of vegan mayonnaise or a splash of tahini to the mixture before pouring it over the vegetables. This will give the salad a richer texture while maintaining its fresh taste.
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).