Festive Marinated Bean And Veggie Salad Recipes

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MARINATED VEGETABLE AND BEAN SALAD



Marinated Vegetable and Bean Salad image

This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup.

Provided by Katzen

Categories     Vegetable

Time 20m

Yield 12 cups, 12 serving(s)

Number Of Ingredients 13

4 stalks celery, chopped
6 carrots, chopped
2 stalks broccoli, chopped
3 bell peppers, chopped (I used yellow, red, and green)
1 head cauliflower, chpped
1 red onion, chopped
1 (19 ounce) can kidney beans, drained and rinsed (sub any other beans)
4 tablespoons chives, chopped
13 tablespoons olive oil
9 tablespoons white wine vinegar
1/4 teaspoon sugar
2 1/2 teaspoons Dijon mustard
salt & pepper

Steps:

  • Combine veggies and beans in large, sealable, container.
  • Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
  • Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.

MARINATED CANNED VEGETABLE SALAD



Marinated Canned Vegetable Salad image

Make and share this Marinated Canned Vegetable Salad recipe from Food.com.

Provided by Caryn Gale

Categories     Beans

Time 10m

Yield 14 serving(s)

Number Of Ingredients 13

1 can green beans or 1 can wax bean
1 can peas
1 can chickpeas or 1 can kidney bean
1 can corn
1/2 cup green peppers or 1/2 cup red pepper, chopped
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup scallions or 1/2 cup purple onion, chopped
1/2 cup oil
1/2 cup vinegar
1/4-1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Open all cans and drain vegetables and beans well.
  • Mix in a large bowl.
  • Add in chopped vegetables.
  • Pour over dressing.

Nutrition Facts : Calories 98.3, Fat 7.9, SaturatedFat 1, Sodium 91.5, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.8

MARINATED SALAD



Marinated Salad image

This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.

Provided by Barbara Stocker

Categories     Salad     Vegetable Salad Recipes

Time 23h35m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

Steps:

  • Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  • In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g

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