Dessert

Mom’s Marinated Green Bean and Pea Salad Recipe

Bymia larkspur March 3, 2026March 3, 2026

Introduction

This vibrant Mom’s Marinated Salad is a refreshing mix of green beans, peas, corn, and crisp vegetables all tossed in a tangy, slightly sweet dressing. Perfect for potlucks, barbecues, or as a bright side dish to any meal.

The image shows a close-up of a bowl filled with a colorful vegetable salad. The salad has three main layers visible: the bottom layer is filled with small green mung beans, the middle layer is mixed yellow corn kernels, and the top layer contains pieces of red bell pepper and chopped light green celery, along with some green beans standing upright. The salad is served in a white bowl with blue accents, and the background features another white bowl filled with more of the same salad. A fork is holding a bite of the salad above the bowl, showing the mix of all the vegetables clearly. The surface underneath has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 (15 oz) cans green beans, drained
2 (15 oz) cans green peas, drained
2 (15 oz) cans sweet corn, drained
1 (2 oz) jar pimentos with oil
2 stalks celery, finely diced
1 green bell pepper, diced
½ white onion, diced
3/4 cup granulated sugar
3/4 cup white wine vinegar
1/2 cup olive oil
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder

Instructions

Step 1: In a small bowl, whisk together granulated sugar, white wine vinegar, olive oil, salt, ground black pepper, and onion powder until the dressing is well combined.
Step 2: In a large bowl, combine the drained green beans, green peas, sweet corn, pimentos with oil, finely diced celery, green bell pepper, and white onion.
Step 3: Pour the prepared dressing over the salad ingredients, then toss everything together until all ingredients are evenly coated.
Step 4: Cover the bowl and chill the salad for at least 8 hours or overnight to allow the flavors to meld together. Stir the salad once or twice during chilling if possible.
Step 5: Serve the salad chilled as a flavorful and refreshing side dish.

Tips & Variations

For a bit of crunch, add chopped nuts like pecans or walnuts just before serving.
Try substituting apple cider vinegar for white wine vinegar for a slightly different tang.
Add diced cucumbers or cherry tomatoes to brighten the salad even more.
For a lower sugar option, reduce the sugar or substitute with honey or maple syrup.

Storage

Store the marinated salad in an airtight container in the refrigerator for up to 3 days. Stir well before serving. This salad is best enjoyed chilled and fresh, but the flavors often improve after a day.

How to Serve

The image shows a clear glass bowl filled with a mixed vegetable salad containing three main layers: long green beans cut into pieces, yellow corn kernels, and small green peas, all mixed evenly with chopped green bell peppers, thin slices of celery, small red pepper pieces, and finely chopped white onions. The texture of the vegetables looks firm and fresh, with a hint of slight shine from a light dressing. Two wooden spoons rest inside the bowl, stirring the salad at the bottom and middle layers. The bowl is placed on a soft white marbled surface with a white cloth napkin beneath it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, this salad actually benefits from being made ahead. Chilling it overnight allows the flavors to fully develop and meld together for a tastier dish.