Best 6 Marinated Canned Vegetable Salad Recipes
In this article, we present a delightful culinary journey into the world of marinated canned vegetable salads. These vibrant and flavorful dishes offer a refreshing and convenient way to enjoy the goodness of vegetables, transforming pantry staples into culinary delights. From the tangy Marinated Three-Bean Salad, bursting with the zest of lemon and herbs, to the crunchy Marinated Artichoke Salad, infused with garlic and Parmesan, these recipes promise a symphony of textures and flavors.
The Marinated Carrot and Celery Salad adds a pop of color and a refreshing crunch, while the Marinated Corn and Black Bean Salad brings a fiesta of flavors with its zesty dressing. For those who love a classic, the Marinated Vegetable Medley Salad is sure to satisfy, combining an array of vegetables in a tangy marinade. And for a unique twist, try the Marinated Canned Tomatoes Salad, where sweet tomatoes are elevated with a balsamic and basil dressing.
Each recipe offers step-by-step instructions, ensuring that you can effortlessly create these culinary masterpieces. With minimal preparation and a short marinating time, these salads are perfect for busy weeknights or as a refreshing addition to your next potluck or picnic. So, let's embark on this flavor-filled adventure and discover the wonders of marinated canned vegetable salads!
MARINATED VEGETABLE SALAD
Provided by Trisha Yearwood
Categories side-dish
Time P1DT35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Bring the sugar and vinegar to a boil in a medium saucepan. Add the oil and salt and set aside to cool.
- Add to a bowl the green beans, peas, celery, pimientos, onions and bell peppers. Pour the vinegar mixture over the vegetables, cover with plastic wrap and marinate in the refrigerator for 24 hours.
- Serve with a slotted spoon to drain the excess oil.
MARINATED CANNED VEGETABLE SALAD
Make and share this Marinated Canned Vegetable Salad recipe from Food.com.
Provided by Caryn Gale
Categories Beans
Time 10m
Yield 14 serving(s)
Number Of Ingredients 13
Steps:
- Open all cans and drain vegetables and beans well.
- Mix in a large bowl.
- Add in chopped vegetables.
- Pour over dressing.
Nutrition Facts : Calories 98.3, Fat 7.9, SaturatedFat 1, Sodium 91.5, Carbohydrate 6.8, Fiber 1.4, Sugar 4.5, Protein 0.8
MARINATED SALAD
This marinated salad combines a variety of vegetables with a sweet oil and vinegar dressing.
Provided by Barbara Stocker
Categories Salad Vegetable Salad Recipes
Time 23h35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
- 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.
Nutrition Facts : Calories 307 calories, Carbohydrate 43.7 g, Fat 14.5 g, Fiber 4.2 g, Protein 4 g, SaturatedFat 1.9 g, Sodium 723.7 mg, Sugar 29.8 g
OVERNIGHT MARINATED VEGETABLE SALAD
One of my all-time favorite side dishes, this marinated medley is well-received whenever I serve it - which is often. It's wonderful with turkey, but also pleasant with just about any main dish you can think of. -Ruby Williams, Bogalusa, Louisiana
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight.
Nutrition Facts : Calories 105 calories, Fat 9g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 6g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
MARINATED FRESH VEGETABLE SALAD
This crisp, colorful salad is full of goodness from the garden. The light marinade lets the fresh flavor of the vegetables come through. For variety, I sometimes substitute sliced zucchini for the cucumber. -Harriet Stichter, Milford, Indiana
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 14
Steps:
- In a large serving bowl, combine the vegetables. In a small bowl, whisk the dressing ingredients. Pour over vegetables; gently toss to coat. Cover and refrigerate for at least 2 hours or overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 130 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 198mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
MARINATED VEGETABLE SALAD
This recipe is so versatile because you can use whatever vegetables you family prefers. It's a nice change from typical mayonnaise-based salads. -Rita Wagers, Emporia, Kansas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large salad bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over the vegetable mixture and toss to coat. , Cover and refrigerate for 8 hours or overnight, stirring occasionally.
Nutrition Facts : Calories 146 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 433mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.
Tips:
- Choose the right vegetables: For the best results, use fresh, crisp vegetables. Avoid vegetables that are wilted or bruised.
- Cut the vegetables into uniform pieces: This will help them cook evenly.
- Use a variety of vegetables: The more variety, the more flavorful your salad will be. Some good options include carrots, celery, broccoli, cauliflower, and zucchini.
- Make sure the vegetables are well-coated in the marinade: This will help them absorb the flavors of the marinade.
- Let the vegetables marinate for at least 30 minutes: This will give them time to absorb the flavors of the marinade.
- Cook the vegetables until they are tender-crisp: You don't want to overcook them, or they will become mushy.
- Serve the salad warm or cold: It's delicious either way.
Conclusion:
Marinated canned vegetable salad is a delicious and healthy way to enjoy your favorite vegetables. It's easy to make and can be served as a side dish or a main course. The next time you're looking for a quick and easy recipe, give marinated canned vegetable salad a try. You won't be disappointed.
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