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 is really easy to make. The marinade for this salad is nice and tangy.
Here’s a forkful of Vegetable Salad.
This is a great salad to take to work for lunches.
Here’s what I did.
Pour oil into a saucepan on the stove over high heat.
Add white wine vinegar or cider vinegar.
Stir ingredients until smooth.
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.
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.
Add a large jar of drained pimientos, diced celery and diced red onion.
Add diced green or orange bell pepper.
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.
To serve: Dish up individual portions and sprinkle with more black pepper, as desired.
Vegetable Salad is both vegan and gluten free.
The flavors of this salad are amazing.
Here’s the recipe.
(Recipe adapted from Anita Douris, when we worked together at Dallas Baptist University)
- 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]
- 1 cup white wine vinegar
- ¾ cup sugar
- 2/3 cup canola oil
- black pepper, to taste
- Heat marinade ingredients (except pepper) until sugar is dissolved.
- Set aside to cool.
- Add black pepper.[br]
- Combine all vegetables in covered bowl.
- Pour marinade over top of the vegetables, seal and refrigerate for 24 hours before serving. [br]
We love the tasty, tangy marinade for this salad, and it’s so easy to make.
Vegetable Salad is also a filling and satisfying salad for lunches.