Marinated Salad Recipe -
Marinated Salad Recipe
  • READY IN 23+ hrs

Marinated Salad

Recipe by  

"This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    10 mins

    23 hrs 35 mins


  1. Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
  2. In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

I use frozen veggies (no cooking or thawing ahead of time) instead of canned and use a red bell pepper and purple onion for more color. I love this on hot summer days.

Most Helpful Critical Review
Jun 22, 2005

This was way too SWEET for us. My husband couldn't even eat it. I tried to salvage the dish by adding more white wine vinegar. When I tried it the next day, it was a little better but I wouldn't bother making it again.

Jan 25, 2004

This was really tasty, but only needed half amount of the sauce.

Jan 25, 2004

This salad is delicious, but made too much dressing for me. Next time I will only make 1/2 as much dressing

Sep 23, 2007

This recipe gets 5 stars with my changes; omitted bell pepper and substituted chopped water chestnuts for celery. Our dinner guests raved about it asking for the recipe. This salad is really better in a day or two. It does make a lot of dressing but it's great sopped up with some good sour dough bread! I'll be making this in place of my usual 3 bean salad. Thanks.

Jan 03, 2006

Love this type of salad ... you can make a little or make a lot - depending on what the need is for. It's refreshing for summer get togethers.

Feb 02, 2008

I have been looking for this recipe or one similar since my mother-n-law died. She made this from memory so it wasn't in her recipe stash. The only difference is she used apple cider vinegar.

Sep 17, 2012

I love this salad! I accidentally used regular white vinegar instead of the white wine vinegar and it turned out great. I also subbed Splenda for the sugar.


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 307 kcal
  • 15%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 724 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
Go Pro!

In Season

Speedy Weeknight Meals
Speedy Weeknight Meals

We’ll help you get dinner on the table in no time flat.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

New! Free Menus
New! Free Menus

Now you can try Menu Planner free. Start your 30-day trial today.

Related Videos

Sweet and Spicy Jicama Salad

A crisp, colorful salad that brings a little heat with Thai and jalapeno chiles.

Yuba Noodle Salad

A yuba "noodle" and cabbage salad with a flavorful peanut dressing.

How to Make Spicy Corn Salad

Corn, sweet onions, and jalapenos combine into a spicy summer salad.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States