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Tangy Marinated Vegetable Salad

Updated on June 19, 2013

Tangy Marinated Vegetable Salad

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Tangy Marinated Vegetable Salad

This picnic salad is a combination of several vegetables marinated or "pickled" in vinegar, sugar, and oil. It is crunchy and delicious and makes an excellent side dish for cook outs and family reunions. This salad requires minimal cooking and is quick and easy to make. It is delicious served chilled the next day, as the flavors have time to work their magic and blend together perfectly. I like to serve this when I make pulled pork sandwiches.

Cook Time

Prep time: 30 min
Cook time: 10 min
Ready in: 40 min
Yields: Several Servings


  • 1 17 oz can Young Tender English peas, drained
  • 1 17 oz can white and yellow corn kernals, mixed
  • 1 15 oz can french style green beans
  • 1 2oz jar pimientos
  • 1 medium green bell pepper, diced
  • 1/2 medium sweet onion, diced
  • 1/2 medium red onion, diced
  • 1 cup white sugar
  • to taste black pepper
  • to taste salt
  • 1/2 cup oil, vegetable or canola
  • 1/2 cup cider vinegar
  • 1/4 cup balsamic vinegar


  1. Combine the vegetables in a large bowl. Toss them together to mix.
  2. Put vinegar, oil, sugar, salt, and pepper in a medium saucepan. Heat it to a boil, stirring occasionally. Remove from heat and allow it to cool.
  3. Pour vinegar mixture over the vegetables. Mix it up to be sure all the vegetables are marinated.
  4. Chill at least 2 hours. It is better chilled overnight.


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