|A classic vegetable salad of corn, green beans, and peas, marinated in a sweet and sour vinegar and sugar dressing.|
Marinated Vegetable SaladFrom Fire 'n Ice Salad, to pickles and coleslaw, to cucumber salads and creamed cucumbers, green beans to cocktails and everything in between, I'm sure a sucker for anything sweet and sour. I just love the combination of flavors. This marinated vegetable salad is no exception, and it's another one of those 70s throwbacks for me - might even be older than that to be honest, but that's my first memories of it.
Traditionally it uses canned green beans, peas and white corn as the base veggies, and while I love the crunch of canned corn, I prefer to use frozen green beans and peas because the texture seems to hold up better for me. Certainly substitute all canned products if you like. The best part about this salad is that it is so adaptable.
If you're making this for yourself, it will keep in the fridge for several days or longer, but drain off the marinade after a day or two so that the vegetables will stay nice and crisp and won't get too soft and mushy. Either way, let it come to room temperature before serving.
Here's how to make this Marinated Vegetable Salad.
Steam, microwave or cook the green beans and peas with a small amount of water just until crisp tender. I'm using a Lock and Lock to prep and marinate - don't you just love those things? After
Set aside to cool, then drain off water.
Drain the corn and add it to the container with the green beans and peas.
Add the celery.
The red onion.
And the pimentos; stir.
Add the salt.
Stir to combine, cover and refrigerate for 1 hour. Drain off any accumulated liquid.
In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad.
Toss and return to the refrigerator for several hours. Let come to room temperature before serving.
Recipe: Marinated Vegetable Salad©From the Kitchen of Deep South Dish
Prep time: 1 hour 10 min |Inactive time: 8 hours | Yield: About 8 servings
For the Salad:
For the Dressing:
- 2 cups of frozen cut green beans
- 2 cups of frozen green peas
- 1 (16 ounce) can of white corn, drained
- 1/4 cup of minced red onion
- 1-1/2 cups of chopped celery
- 1 (2 ounce) jar of chopped pimentos, drained
- 1/2 tablespoon of kosher salt
- 1 cup of granulated sugar
- 1 cup of apple cider vinegar
- 1/2 cup of extra virgin olive oil
- 1 teaspoon of spicy mustard
- 1 teaspoon of paprika
- 1/4 teaspoon of freshly cracked black pepper, or to taste
Steam, microwave or cook green beans and peas with a small amount of water just until crisp tender; set aside to cool. Combine the green beans, peas, corn, red onion, celery, pimentos and salt; cover and refrigerate for 1 hour. Drain off any accumulated liquid. In a separate container, whisk or shake together the sugar, vinegar, oil, mustard, paprika and pepper; pour over salad, toss and return to the refrigerator for several hours or overnight. Let come to room temperature before serving.
Cook's Note: This is one of those wonderful vegetable salads that can be adapted to your own tastes, so feel free to experiment with a variety of fresh, frozen or canned vegetables and your favorite fresh herbs. Adjust the tart and sweet by varying the vinegar and sugar also. Traditionally this salad was made using all canned products, but I like the mix of the frozen beans and peas with the canned corn. The canned corn has the crunch I like, but the frozen beans and peas hold up a bit better.
Three Bean Salad: Prepared the dressing as above, but exchange the two cups of green peas for kidney beans, rinsed and drained, and the corn for 2 cans of yellow wax beans, drained. Keep all of the other ingredients; red onion, celery, pimentos and salt.
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