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Marinated Vegetable Salad
Fresh produce is a bit pricey in the off-season and I try to avoid buying much of it. That’s why I like this version of marinated vegetable salad which uses a few frozen vegetables.
Course Side
Cuisine American
Keyword salad, vegetable
Prep Time 15 minutes minutes
Cook Time 1 day day
Total Time 1 day day 15 minutes minutes
Servings 10
Calories 158 kcal
Add the vinegar to a medium saucepan and bring to a boil. Whisk in the sugar until dissolved.
Remove from heat and whisk in the oil and salt. Let cool completely.
Place beans, peas, celery, pimentos, onions, and bell pepper to a large bowl.
Pour the vinegar mixture over top of the vegetables.
Cover and refrigerate for 24 hours.
Serve cold.
Calories: 158 kcal | Carbohydrates: 33 g | Protein: 4 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 465 mg | Potassium: 314 mg | Fiber: 5 g | Sugar: 26 g | Vitamin A: 826 IU | Vitamin C: 45 mg | Calcium: 32 mg | Iron: 3 mg