Marinated Vegetable Salad

Marinated Vegetable Salad

This marinated vegetable salad is simple to make, is great for picnics or potlucks, and is absolutely delicious! 

Marinated Vegetable Salad

Happy New Year! For as long as I can remember, New Years Day always brought with it a bowl of black eyed peas. I was always told that eating them brings you luck for the entire year, and after a doozy of a year last year – I knew I could use all the help I could get going forward. 

My mom always makes Black Eyed Peas by simmering them on the stove, usually with corn, much like we make butter beans and corn. But this year, I wanted to try something a little different. 

This salad is one of our family staples for get togethers, and it goes well with just about anything. Best of all, it is simple to make – just requires chopping, stirring, and opening some cans. It’s also incredibly versatile, and you can really toss in any veggies you’d like to try or have on hand. 

To get my black eyed pea requirement in today, I added a can of black eyed peas into the mix – and it was a success! 

My version deviates from the original recipe that I got from my mom, in that I don’t include celery or green pepper for personal preference. I also cut the sugar down because I don’t think that it needs as much as the original calls for. You’re welcome to add up to a cup if you feel you need it. 

Marinated Vegetable 2

Marinated Vegetable 3



Marinated Vegetable Salad
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For the Marinade
  1. 3/4 Cup Apple Cider Vinegar
  2. 1/2 cup vegetable oil
  3. 1 tsp kosher salt
  4. 3/4 cup sugar
  5. 1 tbsp Water
  6. 1 1/2 tsp pepper
For the Vegetables
  1. 1 can Cut Green Beans
  2. 1 can Small Peas
  3. 1 can White Corn
  4. 1 can Black Eyed Peas
  5. 1 small jar diced pimento
  6. 1 bunch green onion, chopped
For the Marinade
  1. In a small saucepan, stir together all the marinade ingredients until sugar is dissolved over medium heat.
  2. Set aside.
For the Vegetables
  1. Mix all the vegetables together in a large bowl.
  2. Pour the Marinade over the vegetables.
  3. Cover and refrigerate overnight before serving.
  4. Before serving, drain off the excess marinade, but reserve it! Add it back to any leftover vegetables before refrigerating.

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