Tangy Green Bean and Vegetable Medley Salad

Recipe Collection: Salads

Tangy Green Bean and Vegetable Medley Salad is a refreshing vegetarian dish that’s perfect for summer gatherings. Bursting with vibrant flavors from canned green beans, peas, and corn, this salad is quick to prepare and can be made ahead of time. With no common allergens, it’s a safe choice for everyone at the table.

The salad's flavor profile is a delightful combination of crisp vegetables and a tangy dressing, making it versatile for picnics, barbecues, or as a side dish for any meal.

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Overview

This refreshing marinated green bean salad is perfect for a hot summer day. With a delightful mix of canned vegetables and a tangy dressing, it's a quick and easy dish to prepare ahead of time for any gathering.

Diet Type

Vegetarian

Allergies

None

Cuisine

American

Serving Size: 8

Cooking Time: 15 minutes

Ingredients

• 1 15 Ounces (oz) can green beans, drained
• 1 15 Ounces (oz) can peas, drained
• 1 15 Ounces (oz) can whole kernel corn, drained
• 1 4 Ounces (oz) jar pimentos
• 1 Medium onion, minced
• 4 Stalks celery, minced
• 1 Whole green bell pepper, minced
• 0.5 Cups vegetable oil
• 1 Cup distilled white vinegar
• 1 Cup white sugar
• 1 Teaspoon (tsp) salt
• 2 Tablespoons (tbsp) water

Steps

1. Combine the green beans, peas, corn, pimentos, onion, celery, and green bell pepper in a large bowl.
2. In a small bowl, mix together the vegetable oil, vinegar, sugar, salt, and water.
3. Pour the dressing over the vegetable mixture and stir to coat evenly.
4. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to meld.
5. Serve chilled and enjoy your tangy salad!

Enjoy your homemade Tangy Green Bean and Vegetable Medley Salad!