Green Bean, Corn and Pea Marinated Salad

Total Time
24hrs
Prep 24 hrs
Cook 0 mins

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

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.

Reviews

(4)
Most Helpful

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.

Ginny Sue December 29, 2008

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

M. Joan February 07, 2007

I enjoyed this salad! It's a great way to get your veggies! Mild flavor, great taste. Thank you Kitten! I chose not to use the garlic powder.

Sharon123 March 25, 2006

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