Green Bean, Corn and Pea Marinated Salad

READY IN: 24hrs
Recipe by Kittencalrecipezazz

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

Top Review by Ginny Sue

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.

Ingredients Nutrition

Directions

  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.

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