Marinated Vegetable and Bean Salad

READY IN: 20mins
Recipe by Katzen

This recipe was inpired by a salad dressing recipe that I made for 1-2-3 Hits Tag, French Antilles Vinaigrette - 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.

Top Review by mersaydees

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.

Ingredients Nutrition

Directions

  1. Combine veggies and beans in large, sealable, container.
  2. Blend chives, oil, vinegar, sugar, mustard, salt and pepper with immersion blender, or whisk together well.
  3. 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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