Garden Fresh Sweet and Spicey Veggie Salad

Tammy Brownlow

By
@DoughmesticGoddess

I love garden fresh peppers of all kinds. This is a great dish that is perfect with anything grilled. I love it in place of coleslaw with fried catfish. The longer it sits in the fridge the better it gets. The hard part is letting is marinade. But if you have the willpower it's worth the wait.


Featured Pinch Tips Video

Comments:

Serves:

6 to 8

Prep:

20 Min

Method:

Refrigerate/Freeze

Ingredients

1
red bell pepper, diced
1
yellow bell pepper, diced
2
pepperoncini peppers, sliced - i use the greek marinaded ones
12
black olives, sliced
1
onion, diced
1
jalapeno pepper, diced - if you want less heat seed pepper first
1 lb
fresh green beans, ends removed and cut into 1" pieces
2
tomatoes, seeded and diced
1 c
sliced carrot

FOR DRESSING:

1/4 c
vinegar
2 Tbsp
vegetable oil
2 Tbsp
sweet and spice mustard
2
cloves minced garlic
salt and pepper to taste
2 Tbsp
sugar

Directions Step-By-Step

1
Add Veggies in a bowl. Pour in dressing and stir. Refrigerate for 24 hours stirring occasionally to let the flavors combine.

About this Recipe

Course/Dish: Vegetables, Other Salads
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy