Green Bean, Corn and Pea Marinated Salad

Total Time
24 hrs
0 mins

This is really good, but must stay in the fridge overnight.

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  1. Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
  2. 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).
  3. Remove from heat and pour over the veggies.
  4. Refrigerate overnight.
Most Helpful

4 5

5 5

Great way to get those servings of vegetables the easy and enjoyable way-in a great tasting salad. I used Splenda instead of sugar, so I didn't have to heat the dressing very long. I served this in a bed of lettuce for a delicious, different salad.

5 5

Hi! Made your marinated salad and it is so-ooo good. I also plan on using your dressing for 'Green Bean Salad', which is one of my favorites. I used a wee less sugar (personal taste), and it is easy and quick to put together. Thanks, Kittencal for a great recipe! M. Joan