Marinated Salad

ByAdmin

Today we have a recipe that’s absolutely perfect for potlucks and parties, especially when you want something you can check off your list ahead of time. Since Mom’s famous Mariniated Salad needs to chill for several hours—or even overnight—it’s actually better when made the day before. Can’t beat that for easy entertaining or running out the door. With bright colors and familiar tangy flavors, is exactly why this salad has earned a permanent spot on so many family tables.

What makes this salad irresistible is the mix of textures and flavors. Tender green beans, peas, and sweet corn form the base, while celery, green bell pepper, and onion add crunch and bite. The pimentos bring just a touch of color and richness, especially since their oil is included. Everything is cut small so each spoonful gets a little bit of everything, which is exactly how this salad is meant to be eaten.

The dressing couldn’t be easier, but it’s what pulls the whole dish together. Sugar and white wine vinegar create that classic sweet-and-sour balance, while olive oil smooths things out. A little salt, pepper, and onion powder round out the flavor without overpowering the vegetables. Once whisked together and poured over the salad, it slowly works its magic as it chills.

This is one of those recipes where time does most of the work for you. After a good toss, the salad just needs to rest in the refrigerator while the vegetables soak up that tangy dressing. Serve it cold, straight from the fridge, and watch it disappear!

Ingredients

Salad

  • 2 (15 oz) cans green beans, drained
  • 2 (15 oz) cans green peas, drained
  • 2 (15 oz) cans sweet corn, drained
  • 1 small jar pimentos, drained
  • 2 stalks celery, finely diced
  • 1 green bell pepper, diced
  • ½ white onion, diced

Dressing

  • 2 tablespoons granulated sugar
  • ½ cup white wine vinegar
  • 1 tablespoon olive oil
  • 1–2 tablespoons zero-calorie sweetener, to taste
  • 1½ teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon onion powder

Directions

  1. Add the green beans, green peas, corn, pimentos, celery, bell pepper, and onion to a large bowl.
  2. In a separate bowl, whisk together the vinegar, sugar, olive oil, sweetener, salt, black pepper, and onion powder.
  3. Pour the dressing over the vegetables and toss gently to combine.
  4. Cover and refrigerate for at least 4 hours, preferably overnight.
  5. Toss well before serving.

Estimated Points

Approximately 4–5 Points per serving when divided into 12 servings.

Similar Posts