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I’m a big fan of vinegar-based vegetable salads. They’re easy to make and great tasting. I like mine to have a little crunch in them. Of course, 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.

A Great Salad For Any Vegetables

You can leave out the red bell pepper, or substitute jarred roasted red bell pepper. And frozen (but then thawed) pearl onions could be substituted for the sweet onion. Pretty much anything can be added to this marinated vegetable salad. I would tend to use things that add a bit of a crunch.

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Also try my wild rice and pineapple salad. And if fresh vegetables are in season, you can’t go wrong with my delicious fresh vegetable salad.

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5 from 1 vote

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

Cook Time 1

Total Time 1 15

Servings

Calories 158kcal

Author Based on a recipe from Trisha Yearwood

Equipment

Ingredients

1 cup red wine vinegar
1 cup sugar
½ cup olive oil
1 teaspoon kosher salt
1 pound green beans pre-cut, frozen, defrosted and drained
1 pound green peas defrosted and drained
4 stalks celery chopped
2 ounces pimentos chopped, undrained
1 medium sweet onion sliced thin
1 roasted red bell pepper seeded, chopped

Instructions

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.

Notes

You can play around with using different vegetables, such as pinto beans, broccoli, etc.

Nutrition

Nutritional values are approximate.

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