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

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.

Nutrition