Saturday, April 7, 2012

Marinated Vegetable Salad

A classic vegetable salad of corn, green beans, and peas, marinated in a sweet and sour vinegar and sugar dressing.

Marinated Vegetable Salad

From 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 stealing failing to return so many back to my mother in law, I finally just bought some of my own so I could return hers!


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

Ingredients

For the Salad:
  • 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
For the Dressing:
  • 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
Instructions

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.

Source: http://deepsouthdish.com

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Posted by on April 7, 2012
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14 comments:

  1. I love these kinds of salads. We eat them with everything in the summer.

    ReplyDelete
  2. Mary, this looks delicious. My husband will love this.

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  3. Mary, can you just use a bag of frozen mixed veggies and add in the onion and celery? I know I'm being lazy here.

    ReplyDelete
    Replies
    1. Sure! Traditionally it was always all canned corn, green beans and peas, but you know me - always messing with things! I'm sure mixed veggies would also work fine.

      Delete
  4. Sounds perfect for a warm Spring afternoon picnic!

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  5. My husband will just love this salad, and me too! I don't have this recipe so gotta try it. I'll use the frozen veggies too, as they have more crunch.

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  6. Mary, maybe I am not wordly enough. What is a Lock and Lock? Thanks!

    ReplyDelete
    Replies
    1. Oh I LOVE LOVE LOVE my Lock & Lock containers. They are storage containers sort of like Tupperware, except they are freezer safe and microwave safe (just flip the lid over on top), and if you drop them the lids stay on & they have silicone seals all around the top so they don't leak if they get tipped over or dropped. Very sturdy. You can purchase them all sorts of places these days - I like the QVC sets. They seem to be a much better quality than the ones in the stores. You can check them out here at Amazon. I just ordered a set of the big bowls from QVC for summer salads!

      Delete
  7. I love this recipe! My grandmother has made it all my life. There is one difference... we cook the sugar, vinegar and oil to meld the three together. Whatever way it is made, it is delicious :)

    ReplyDelete
    Replies
    1. Hi Amber! Absolutely - a lot of people do cook it for this and other similar dishes, even me!! But for this salad I don't. Either way it's a great salad for those of us who like that sweet & sour taste.

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  8. i only have yellow corn will it still work?

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    Replies
    1. White corn is more traditional - the kernels are smaller & more crisp - but yes, yellow will work fine!

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