“This is a great marinated salad for a hot summer day.” - by Patsy
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- Combine vegetables in a large bowl.
- In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.
Nutrition
Amount Per Serving (8 total)
- Calories
- 312 cal
- 16%
- Fat
- 14.5 g
- 22%
- Carbs
- 44.8 g
- 14%
Based on a 2,000 calorie diet
Share It
Reviews (52)
Rate This Recipe
"Everyone loved this nice cool summer salad. I did revise ingredients a little. I used fresh, blanched corn and green beans. I left out the peas, but they would have been good in it. I used red pep..." See moreper instead of green, and skipped the pimentos. I also added sliced black olives for color. The marinade was excellent. Try 1/2 cup white vinegar and 1/2 cup white balsamic for a variation."
Amy
"This was an easy, delicious salad to make. The only change I'd make would be to use frozen peas, green beans, and corn rather than canned. The canned veggies were a little gray and detracted from the ..." See morevisual appeal of the salad. But overall, this is a great recipe."
SWEETROUGE
"Excellent recipe, I made a rather large batch for a food show and everyone loved it. I did make the following changes - I used frozen whole green beans, frozen cut corn and frozen peas. I ommitted t..." See morehe pimentos (because I think they are gross so everyone else should too ;-)), used red, green and yellow bell peppers and used olive oil not vegetable. Yummy!"
Similar Recipes
Top<
previous recipe:
>
next recipe:
Want More?
Just swipe to see more like this.

