Classic Marinated Vegetable Salad Recipe

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This classic marinated vegetable salad is perfect for any event. It combines canned green beans, peas, and white corn for lots of flavors. For better texture, try using frozen green beans and peas instead.

You will need many fresh veggies for this salad. Include broccoli and cauliflower florets, carrots, red bell pepper, celery, sweet yellow onion, cherry tomatoes, and mushrooms. Grated Parmesan cheese gives a savory flavor.

A tasty vinaigrette dresses the salad. It’s made with olive oil, red wine vinegar, lemon juice, Dijon mustard, chives, sugar, garlic, salt, and pepper.

After mixing the salad, pour the hot vinaigrette over it. Then, cool it in the fridge for at least one hour to blend the flavors. For the best taste, chill it for a few hours or overnight. To keep it crispy, drain the marinade after a day or two.

First shared on April 7, 2012, this recipe is both tangy and fresh. You can have it as a side or a complete meal. It’s healthy too, with about 189 calories per serving.

If you want to make this tasty salad, visit DeepSouthDish.com, FromValeriesKitchen.com, or TheSeasonedMom.com. Use the hashtag #DeepSouthDish when posting about it online.

How to Make Marinated Vegetable Salad

Making this salad is easy and fun. Follow these steps for a dish that will wow everyone. It’s tasty and refreshing.

Gather Your Ingredients

You’ll need these items for your salad:

• Canned peas
• Corn
• Green beans
• Celery
• Bell pepper
• Onion
• Pimentos
• Sugar
• Vinegar
• Oil
• Salt
• Black pepper

Assemble the Salad

Begin by mixing peas, corn, beans, celery, pepper, onion, and pimentos in a bowl. This mix is not only flavorful but also colorful.

Create the Vinaigrette Dressing

For the dressing, mix sugar, vinegar, oil, salt, and pepper in a pan. Stir until it’s all blended.

Bring It All Together

Now, let’s finish the salad. Heat the dressing mix until it boils. Then pour the hot dressing over the veggies in the bowl.

Let the Flavors Develop

Cover the bowl and refrigerate the salad for 24 hours. This lets the veggies soak up the dressing. It improves the salad’s flavor and texture.

Serve and Enjoy!

When it’s chilled, the salad is ready. Drain any extra liquid before serving. This dish is great with grilled meats or as a light meal.

Now you’re set to make this tasty vegetable salad. Try different veggies and dressings to make it your own. Be creative and add a personal touch!

Tips for Serving and Staying Fresh with Marinated Vegetable Salad

There are a couple of ways to serve marinated vegetable salad. You can drain the marinade for a lighter taste. Or, use a slotted spoon so guests can take as much marinade as they like. They can enjoy dipping their bread in it too.

This salad is perfect for any casual meal, potluck, picnic, or cookout. It pairs well with grilled chicken, hamburgers, or other summer dishes. Alongside dishes like corn spoon bread or cheesy hominy casserole, it’s a hit.

Keep this salad in an airtight container in the fridge. This keeps it fresh and tasty. Try to eat it within the first 24-48 hours for the best flavor. Over time, the taste even gets better as the ingredients meld together.