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Eight Vegetable Marinated Salad

Ingredients
  Green beans 16 Ounce, drained (1 Can)
  Wax beans 16 Ounce, drained (1 Can)
  Canned kidney beans 15 1⁄2 Ounce, drained (1 Can)
  Cooked baby lima beans 1 Cup (16 tbs), drained
  Drained canned whole kernel corn 1 Cup (16 tbs)
  Carrots 1 Cup (16 tbs), sliced
  Onions 3 Medium, chopped
  Green peppers 2 Medium, chopped
  Vinegar 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Vegetable oil 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1) In a large bowl, combine all the vegetables to toss lightly.

MAKING
2) In a saucepan, add vinegar, sugar and oil.
3) Place the saucepan over heat and bring the liquid to a boil.
4) Remove from heat and pour the hot marinade on top of the vegetables.
5) Give gentle stir and cover with a lid.
6) Place inside refrigerator to chill for overnight.

SERVING
7) Serve the salad by seasoning with freshly ground pepper.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
8

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4.209375
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 393 Calories from Fat 128

% Daily Value*

Total Fat 14 g22.2%

Saturated Fat 1.9 g9.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 268.5 mg11.2%

Total Carbohydrates 61 g20.4%

Dietary Fiber 10.8 g43.2%

Sugars 36.7 g

Protein 8 g15.8%

Vitamin A 57.6% Vitamin C 69.6%

Calcium 10.2% Iron 4.3%

*Based on a 2000 Calorie diet

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Eight Vegetable Marinated Salad Recipe