Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.

Vegetable Salad

October 22, 2013Teresa

2013 – Gluten Free Living

Vegetable Salad is another great marinated salad recipe that’s quick and easy to make up and the flavors of the marinade cause the salad to burst with flavor. This particular recipe uses some fresh and canned veggies which was helpful for me because I was trying to clear out some canned veggies from my pantry.

Vegetable Salad uses French-cut green beans, LaSeur English peas, shoepeg corn, pimientos, celery, diced red onion, and diced green or orange bell pepper–whichever you have on hand. The marinade is simple, too. You bring it to a boil and pour it over the veggies. The longer it sits the better. This salad is supposed to be refrigerated about 24 hours before serving.

When I worked at Dallas Baptist University in the early 2000s to get my kids through college, one of the gals in our department brought this delicious salad for a staff luncheon. I worked in the College of Adult Education with Anita (the name of the department has since changed, but it was called CAED back in those days), and there were a lot of us who cooked frequently and shared our culinary goodies generously with others in the department.

Organizing meals was very common, and several times a week someone would bring in some luscious dessert for all to partake. I sampled one bite of this delicious salad  when Anita brought it and immediately asked her for the recipe. Anita Douris was lovely to work with. She always had an even temperament and was very easy to get along with. I moved up into her position when she advanced to another position.

At the time, her husband Mike worked for Buckner Children’s Home in Dallas and ran the orphanage ministries over seas. Many a time our church helped collect Shoes For Orphan Souls for this Buckner-sponsored ministry. My son, used to hang out with one of her boys at church for quite awhile too. Our lives have all gone in different directions since then, but I still remember several of the tasty dishes Anita made while we worked together.

If you’re looking for a flavorful marinated salad recipe than consider trying out Vegetable Salad sometime soon. The flavors are awesome. The nice thing about this recipe is you can make it a day in advance, so if you have a busy schedule coming up you can prepare this and get it out of the way in advance, so it’s one less thing on your plate.

This is a great side salad for pasta dishes or meatloaf,  it’s especially good with grilled dishes like Grilled Rosemary Swordfish, but it’s also good as a lunch salad. Add some homemade bread or rolls and you’re good to go! This recipe is also vegan and gluten free for those on special diets. Additionally, it’s very low in calories–certainly a win-win!

Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.

Vegetable Salad is really easy to make. The marinade for this salad is nice and tangy.

Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.

Here’s a forkful of Vegetable Salad.

Vegetable Salad - IMG_4311

This is a great salad to take to work for lunches.

Here’s what I did.

Vegetable Salad - IMG_8776

Pour oil into a saucepan on the stove over high heat.

Vegetable Salad - IMG_8777

Add white wine vinegar or cider vinegar.

Vegetable Salad - IMG_8778

Add sugar.

Vegetable Salad - IMG_8779

Stir ingredients until smooth.

Vegetable Salad - IMG_8782

Keep stirring while the mixture heats and the sugar dissolves. Add pepper to taste. Once mixture comes to a boil, turn off heat, set saucepan to the side, and allow to cool.

Vegetable Salad - IMG_8785

Pour a can of drained LaSeur English peas into a serving bowl. I had a can of regular peas I wanted to use up so I used them  instead, but the LaSeur peas are really excellent in this recipe. Add a can of drained shoepeg corn. I wanted to use up regular whole kernel corn rather than purchasing another can so that’s what I used here. Add a can of drained French-style green beans.

Vegetable Salad - IMG_8788

Add a large jar of drained pimientos, diced celery and diced red onion.

Vegetable Salad - IMG_8789

Add diced green or orange bell pepper.

Vegetable Salad - IMG_8790

Pour cooled marinade over top of veggies in bowl and mix well. Refrigerate 24 hours before serving so marinade has a chance to infuse all the veggies with flavor.

Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.

To serve: Dish up individual portions and sprinkle with more black pepper, as desired.

Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.

Vegetable Salad is both vegan and gluten free.

Vegetable Salad - IMG_8796

The flavors of this salad are amazing.

Here’s the recipe.

VEGETABLE SALAD

(Recipe adapted from Anita Douris, when we worked together at Dallas Baptist University)

Print Recipe
Vegetable Salad BigOven - Save recipe or add to grocery list Yum
Uses French-cut green beans, LaSeur English peas, shoepeg corn, pimientos, celery, diced red onion, and diced bell pepper with a tangy, delicious marinade.
Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
SALAD:
MARINADE:
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
SALAD:
MARINADE:
Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.
Instructions
SALAD:
  1. Combine all vegetables in covered bowl.
  2. Pour marinade over top of the vegetables, seal and refrigerate for 24 hours before serving.
MARINADE:
  1. Heat marinade ingredients (except pepper) until sugar is dissolved.
  2. Set aside to cool.
  3. Add black pepper.
Recipe Notes

NOTE: Anita’s note is that the longer this sits and marinates the better it tastes. It is great served with cold cuts, cheese and crackers.

© Can’t Stay Out of the Kitchen

 

[b]Vegetable Salad[/b]
Recipe Type: Salads and Salad Dressings
Cuisine: American
Author: Teresa Ambra adapted from Anita Douris when we worked together at Dallas Baptist University
Prep time:
Cook time:
Total time:
Serves: 6
Uses French-cut green beans, LaSeur English peas, shoepeg corn, pimientos, celery, diced red onion, and diced bell pepper with a tangy, delicious marinade.
Ingredients
  • [b]SALAD:[/b][br]
  • 16-oz. can French-style green beans, drained
  • 16-oz. can shoe peg-style corn, drained
  • 16-oz. can LaSeuer small English peas, drained
  • 4-oz. jar chopped pimientos, drained
  • 1 cup celery, chopped
  • 1 cup green, yellow or orange bell pepper, diced
  • 1 cup diced onion or diced red onion[br]
  • [b]MARINADE:[/b][br]
  • 1 cup white wine vinegar
  • ¾ cup sugar
  • 2/3 cup canola oil
  • black pepper, to taste
Instructions
[b]MARINADE:[/b]
  1. Heat marinade ingredients (except pepper) until sugar is dissolved.
  2. Set aside to cool.
  3. Add black pepper.[br]
[b]SALAD:[/b][br]
  1. Combine all vegetables in covered bowl.
  2. Pour marinade over top of the vegetables, seal and refrigerate for 24 hours before serving. [br]
Notes
Anita’s note is that the longer this sits and marinates the better it tastes. It is great served with cold cuts, cheese and crackers.
Vegetable Salad - IMG_4297

We love the tasty, tangy marinade for this salad, and it’s so easy to make.

Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.

Vegetable Salad is also a filling and satisfying salad for lunches.

Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.

Serve Vegetable Salad with recipes like Parmesan Crusted Chicken or Savory Garlic Marinated Steaks.

You may also enjoy these delicious recipes!

Columbia Restaurant’s “1905” Salad

Columbia Restaurant's "1905" Salad | Can't Stay Out of the Kitchen | fabulous signature #salad from one of Clearwater, Florida's, premiere restaurants. We love this salad. #ham #swisscheese #romanocheese #glutenfree

Marinated Veggie Salad

Marinated Veggie Salad - IMG_0459

Antipasto Salad

Antipasto Salad | Can't Stay Out of the Kitchen | this amazingly healthy #salad has a delicious, homemade #GreekSalad dressing. #avocados #pepperocinis #mozzarellacheese #glutenfree

Print Recipe
Vegetable Salad BigOven - Save recipe or add to grocery list Yum
Uses French-cut green beans, LaSeur English peas, shoepeg corn, pimientos, celery, diced red onion, and diced bell pepper with a tangy, delicious marinade.
Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
SALAD:
MARINADE:
Prep Time 15 minutes
Cook Time 5 minutes
Servings
Ingredients
SALAD:
MARINADE:
Vegetable Salad | Can't Stay Out of the Kitchen | delicious #salad with an wonderful marinade. #glutenfree #vegan #veggies.
Instructions
SALAD:
  1. Combine all vegetables in covered bowl.
  2. Pour marinade over top of the vegetables, seal and refrigerate for 24 hours before serving.
MARINADE:
  1. Heat marinade ingredients (except pepper) until sugar is dissolved.
  2. Set aside to cool.
  3. Add black pepper.
Recipe Notes

NOTE: Anita’s note is that the longer this sits and marinates the better it tastes. It is great served with cold cuts, cheese and crackers.

© Can’t Stay Out of the Kitchen

6 Comments

  • Mary

    July 14, 2017 at 7:00 am

    Love this salad – but my computer version states that this is “gluten free” – If the cook uses ‘white vinegar ‘ then the marinate has gluten. White Vinegar is a gluten product. This is easily overcome by using a cider vinegar. Just FYI

    1. Teresa

      July 14, 2017 at 10:49 am

      Mary, thanks so much for letting me know. I had no idea white vinegar contained gluten. I’ll make a notation on the recipe.

  • 50 Fabulous Summer Salads – Can't Stay Out of the Kitchen

    July 11, 2016 at 11:40 am

    […] Vegetable Salad […]

  • Memorial Day Side Dishes – Can't Stay Out of the Kitchen

    May 18, 2015 at 8:44 am

    […] Vegetable Salad […]

  • Patti

    August 31, 2014 at 11:25 am

    This was handed down to me by my 84 yr old mother. It’s been a family favorite for years. It was noted on our recipe that it could last up to two weeks in the refrigerator but it’s never last more than 2 days because we would eat all of it. The only difference in our recipes is in the marinade/dressing. I use 1 cup sugar, 3/4 vinegar, and 1/2 salad oil.

    1. Teresa

      August 31, 2014 at 12:08 pm

      Sounds wonderful, Patti!

Leave a comment

Your email address will not be published.