Mom’s Marinated Green Bean and Pea Salad Recipe
Mom’s Marinated Salad is a refreshing and tangy vegetable salad featuring green beans, peas, sweet corn, pimentos, and crunchy celery, all tossed in a sweet and zesty homemade dressing. This make-ahead salad is perfect for potlucks, picnics, or as a vibrant side dish to any meal. With a balance of crisp vegetables and flavorful marination, it offers a delightful taste and texture combination enjoyed chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 8 hours 15 minutes
- Yield: 8 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Salad
- 2 (15 oz) cans green beans, drained
- 2 (15 oz) cans green peas, drained
- 1 (15 oz) can sweet corn, drained
- 1 (2 oz) jar pimentos with oil
- 2 stalks celery, finely diced
- 1 green bell pepper, diced
- ½ white onion, diced
Dressing
- 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
- Prepare the dressing: In a small bowl, whisk together the granulated sugar, white wine vinegar, olive oil, salt, ground black pepper, and onion powder until all ingredients are well combined and the sugar is mostly dissolved, creating a smooth dressing.
- Combine salad ingredients: In a large bowl, add the drained green beans, green peas, sweet corn, pimentos with oil, finely diced celery, diced green bell pepper, and diced white onion. Mix gently to distribute the vegetables evenly.
- Toss with dressing: Pour the prepared dressing over the salad ingredients. Toss everything thoroughly until all the vegetables are well coated with the dressing, ensuring flavors begin to meld.
- Marinate the salad: Cover the bowl with plastic wrap or a lid and refrigerate for at least 8 hours or overnight. Stir the salad once or twice during this time if possible to redistribute the marinade and flavor.
- Serve chilled: After marinating, give the salad one final gentle toss, then serve it cold as a refreshing side dish or accompaniment to your meal.
Notes
- For best flavor, marinate the salad overnight to allow the ingredients to absorb the dressing.
- You can adjust the sugar or vinegar amounts to make the dressing sweeter or tangier depending on your taste preferences.
- This salad keeps well in the refrigerator for 2-3 days.
- Use fresh diced celery and bell pepper for optimal crunch and flavor.
- Drain the canned vegetables thoroughly to avoid a watery salad.
Keywords: Marinated Salad, Green Bean Salad, Vegetable Salad, Make-Ahead Salad, Picnic Salad, Side Dish, Cold Salad
