Marinated Vegetable Salad

Marsha Gardner


We tail gate most of the fall and this is a great salad to add to all the grilled meats we have on any given weekend. Don't have to worry about refrigeration either.


★★★★★ 1 vote



  • 1 can(s)
    le seur peas, drained
  • 1 can(s)
    shoe peg corn, drained
  • 1 can(s)
    french style green beans, drained
  • 2 oz
    jar diced pimento, drained
  • 1/2 c
    celery, diced fine
  • 1 c
    onion, diced
  • 1/2 c
    green bell pepper, diced
  • 1/2 c
  • 1/2 tsp
    freshly ground black pepper
  • 1 tsp
    kosher salt
  • 1/2 c
    canola oil
  • 3/4 c
    white vinegar

How to Make Marinated Vegetable Salad


  1. Tossed drained vegetables in a bowl.
  2. Add remaining ingredients to a saucepan. Bring to a boil and then pour over vegetables.
  3. Cover and chill for at least 24 hours to allow vegetables to marinate.

Printable Recipe Card

About Marinated Vegetable Salad

Course/Dish: Other Salads

Show 3 Comments & Reviews

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