Green Bean Corn And Pea Marinated Salad Recipes

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GREEN BEAN SALAD



Green Bean Salad image

This is a great marinated salad for a hot summer day.

Provided by Patsy

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 4h15m

Yield 8

Number Of Ingredients 12

1 (15 ounce) can green beans, drained
1 (15 ounce) can peas, drained
1 (15 ounce) can whole kernel corn, drained
1 (4 ounce) jar pimentos
1 onion, chopped
4 stalks celery, chopped
1 green bell pepper, chopped
½ cup vegetable oil
1 cup distilled white vinegar
1 cup white sugar
1 teaspoon salt
2 tablespoons water

Steps:

  • Combine vegetables in a large bowl.
  • In a small bowl, mix together oil, vinegar, sugar, salt, and water. Pour over vegetables, and stir to coat. Refrigerate, covered, for 4 hours or overnight.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 44.8 g, Fat 14.5 g, Fiber 4.5 g, Protein 4.1 g, SaturatedFat 1.9 g, Sodium 713.5 mg, Sugar 30.7 g

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

GREEN BEAN, CORN AND PEA MARINATED SALAD



Green Bean, Corn and Pea Marinated Salad image

Make and share this Green Bean, Corn and Pea Marinated Salad recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Onions

Time P1D

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can green beans
1 (16 ounce) can canned corn niblets
2 cups frozen peas (cooked only until firm-tender and cooled)
1 small green bell pepper, chopped
1 large red onion, sliced
1 cup sugar
3/4 cup white vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder (optional)

Steps:

  • Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
  • In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
  • Remove from heat and pour over the veggies.
  • Refrigerate overnight.

Nutrition Facts : Calories 646.4, Fat 28.9, SaturatedFat 3.8, Sodium 748.5, Carbohydrate 94.3, Fiber 10.1, Sugar 60.4, Protein 9.3

SHOEPEG CORN SALAD



Shoepeg Corn Salad image

This recipe is so simple, it stores well, and keeps in the fridge for a long time. Great for summer pot-lucks and picnics, it travels well to out-of-town get-togethers, tastes great with fried-chicken, and is always a hit!

Provided by Terrie Hoelscher

Categories     Other Salads

Time 15m

Number Of Ingredients 16

SALAD INGREDIENTS:
1 16-oz can shoepeg corn, drained
1 16-oz can leseur baby peas, drained
1 16-oz can french-cut green beans, drained
1 small jar pimientos, drained and diced
1 bunch scallions, trimmed and thinly sliced (use some of the greens, too!)
1/4 c green bell pepper, diced
1/2 c celery, thinly sliced
1 Tbsp fresh parsley, chopped
VINAIGRETTE DRESSING:
1/3 c apple cider vinegar
1/2 c salad oil
1/4 c sugar
1/2 tsp salt
1/2 tsp black pepper
1 pinch celery seed

Steps:

  • 1. n a small sauce pan, heat the vinegar, salad oil, sugar, salt, pepper, & celery seed, stirring constantly, until sugar dissolves. Remove from heat, and allow to COOL completely.
  • 2. Drain the shoe peg corn, canned baby peas and french-cut green beans. Combine in a bowl with the diced pimientos, sliced scallions, diced bell pepper, celery & fresh parsley (if available).
  • 3. Pour COOLED dressing ingredients over the corn/bean mixture, mix well, cover, and allow to marinate in refrigerator for at least 1 - 2 hours. This salad will "keep" for quite awhile!

GREEN BEAN 'N' PEA SALAD



Green Bean 'N' Pea Salad image

This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) frozen peas, thawed
3 cups frozen French-style green beans, thawed
1 cup chopped celery
1/2 cup chopped green pepper
1/3 cup finely chopped onion
1/4 cup diced pimientos
3/4 cup sugar
1/3 cup cider vinegar
2 tablespoons water
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

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