Vegetable Salad
Vegetable Salad is fantastic. This delicious salad uses both canned and fresh veggies. It's infused with a delicious marinade that makes the veggies pop in flavor. This recipe is made 24 hours in advance, so it's the perfect salad for holidays or company. Healthy, low calorie, gluten free and vegan.
Equipment
- 1 large salad bowl preferably with lid
- 1 medium mixing bowl
- 1 whisk
- measuring cups
- measuring spoons
- 1 salad tongs
- 1 sharp knife to cut vegetables
- 1 small sauce pan
Ingredients
SALAD:
- 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 bell pepper or yellow or orange bell pepper
- 1 cup diced onion or diced red onion
MARINADE:
- 1 cup white wine vinegar or cider vinegar
- 3/4 cup granulated sugar
- 2/3 cup canola oil or avocado oil
- 1/4 tsp. black pepper or to taste
Instructions
SALAD:
- Combine all vegetables in covered bowl.
- Pour marinade over top of the vegetables, seal and refrigerate for 24 hours before serving.
MARINADE:
- Heat marinade ingredients (except pepper) over low to medium heat in small sauce pan until sugar is dissolved.
- Set aside to cool.
- Add black pepper.
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
[nutrition-label]Nutrition
Calories: 241kcalCarbohydrates: 29gProtein: 4gFat: 13gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gSodium: 93mgPotassium: 313mgFiber: 5gSugar: 19gVitamin A: 902IUVitamin C: 41mgCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!