Green Bean, Corn and Pea Marinated Salad

READY IN: 24hrs
Recipe by Kittencal@recipezazz

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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