Marinated Salad
This Marinated Salad is a crisp, colorful make-ahead side dish with canned green beans, peas, corn, pimentos, celery, and pepper in a sweet-tangy white wine vinegar dressing. Chill it overnight so the vegetables soak up all that bright flavor.
Ingredients
- 2 (15-ounce) cans green beans drained well
- 2 (15-ounce) cans green peas drained well
- 2 (15-ounce) cans sweet corn drained well
- 1 (2-ounce) jar pimentos with oil do not drain
- 2 stalks celery finely diced
- 1 green bell pepper diced
- 1/2 white onion diced fairly small
- 3/4 cup granulated sugar
- 3/4 cup white wine vinegar
- 1/2 cup olive oil
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
Instructions
- In a small bowl, whisk together the granulated sugar, white wine vinegar, olive oil, salt, black pepper, and onion powder until well combined; the sugar will continue dissolving as the salad chills.
- Add the drained green beans, peas, and corn to a large bowl, along with the pimentos and their oil, diced celery, diced green bell pepper, and diced white onion.
- Pour the dressing over the vegetables; it may look like a lot at first, but the salad is meant to marinate.
- Toss everything together until the vegetables are thoroughly coated, using a large spoon and rubber spatula and being gentle enough that the peas do not mash.
- Cover the bowl and refrigerate for 8 hours or overnight, stirring after a few hours if remembered, then serve cold straight from the refrigerator.
Notes
Store Marinated Salad tightly covered in the refrigerator for about 3 to 4 days. Serve cold and stir well before serving leftovers so the settled dressing gets redistributed. Freezing is not recommended, and this salad should not be reheated.
Nutrition
Calories: 178kcal
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