Marinated Vegetable and Bean Salad

"This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, recipe #372633 - I tagged the dressing, but had no lettuce, so I came up with a salad to go with it. It turned out fantastic, so I'm posting it here. Cook time does not include overnight marinade time. Yes, it makes alot, but it's easily scaled down. Note that for easier measuring, 4 tbsp = 1/4 cup."
 
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photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
Ready In:
20mins
Ingredients:
13
Yields:
12 cups
Serves:
12
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ingredients

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directions

  • Combine veggies and beans in large, sealable, container.
  • Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
  • Add dressing to veggies, seal container, shake well, and allow to marinate overnight. Shake the container whenever you open the fridge to distribute the marinade.

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Reviews

  1. This is delicious and makes a ton! Made as directed, except that I used extra virgin olive oil and pinot grigio white wine vinegar. I usually steam broccoli and cauliflower before adding to salads; I presume that marinating them overnight in the oil/vinegar solution would "cook" them? Thanks, Katzen, for a delicious and healthy salad! Made for Veggie Swap.
     
  2. Delicious, fresh and crunchy! I cut this recipe in half as it was only for my immediate family. I used only one red pepper, and chick peas in place of the kidney beans. All the vegetable used were purchased at our local farmers' market. It was enjoyed by everyone who tried it. Next time I'll probably add some fresh garlic and whatever herbs I have on hand. Made for Vegetarian Swap 12.
     
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Tweaks

  1. Delicious, fresh and crunchy! I cut this recipe in half as it was only for my immediate family. I used only one red pepper, and chick peas in place of the kidney beans. All the vegetable used were purchased at our local farmers' market. It was enjoyed by everyone who tried it. Next time I'll probably add some fresh garlic and whatever herbs I have on hand. Made for Vegetarian Swap 12.
     

RECIPE SUBMITTED BY

I'm a now vegan who used to make one heck of a souvlaki. I love cooking, I was a huge fan of Moosewood and Molly Katzen prior to going vegan (although that has nothing to do with my choosing the name Katzen - that's just what my German Grandma has called me all my life.) Aside from cooking, I also love scuba diving, cycling, politics, and reading.
 
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