Green Bean Corn And Pea Marinated Salad Recipes

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GREEN BEAN, CORN AND PEA MARINATED SALAD



Green Bean, Corn and Pea Marinated Salad image

Make and share this Green Bean, Corn and Pea Marinated Salad recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Onions

Time P1D

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (16 ounce) can green beans
1 (16 ounce) can canned corn niblets
2 cups frozen peas (cooked only until firm-tender and cooled)
1 small green bell pepper, chopped
1 large red onion, sliced
1 cup sugar
3/4 cup white vinegar
1/2 cup vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon garlic powder (optional)

Steps:

  • Drain the green beans, and corn over a colinder, then place in a glass bowl with the cooked peas, green pepper and sliced onions.
  • In a saucepan heat sugar, vinegar, oil, salt, pepper and garlic powder (if using) bring to a boil, reduce heat and simmer stirring continuously ONLY until the sugar dissolves completely (do not boil for a long time).
  • Remove from heat and pour over the veggies.
  • Refrigerate overnight.

Nutrition Facts : Calories 646.4, Fat 28.9, SaturatedFat 3.8, Sodium 748.5, Carbohydrate 94.3, Fiber 10.1, Sugar 60.4, Protein 9.3

MARINATED VEGETABLE SALAD



Marinated Vegetable Salad image

Provided by Trisha Yearwood

Categories     side-dish

Time P1DT35m

Yield 8 to 10 servings

Number Of Ingredients 10

1 cup sugar
1 cup red wine vinegar
1/2 cup olive oil
1 teaspoon salt
16 ounces frozen cut green beans, defrosted and drained, or fresh green beans
16 ounces frozen green peas, defrosted and drained, or fresh shelled green peas
1 1/2 cups thinly chopped celery (about 4 stalks)
One 2-ounce jar chopped pimientos
2 small sweet onions, thinly sliced
1 red bell pepper, cored, seeded and chopped

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.

GREEN BEANS, CORN AND CARROT SALAD



Green Beans, Corn and Carrot Salad image

This is a sturdy, appealing picnic recipe made from haricots verts, corn and carrots. Haricots verts, by the way, are skinny green beans, but you can use regular ones instead. Like the sandwich, this salad gets even better the longer it sits, and is relatively indestructible. With all the contrasting colors, it's pretty, too.

Provided by Melissa Clark

Categories     salads and dressings

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 10

1/2 teaspoon kosher salt, more as needed
2 tablespoons red wine vinegar
2 garlic cloves, finely chopped
1 tablespoon Dijon mustard
1 cup extra-virgin olive oil
1/4 cup minced fresh chives
Black pepper, as needed
1 pound haricots verts, trimmed
2 2/3 cups cooked fresh corn kernels (from about 4 corn cobs)
1/2 pound carrot, peeled and coarsely grated (2 cups)

Steps:

  • In a small bowl, whisk together salt, vinegar, garlic and mustard. Whisking constantly, slowly whisk in oil until incorporated. Whisk in chives and pepper.
  • Bring a pot of salted water to a boil. Drop in haricots verts and cook until just tender, 2 to 3 minutes. Drain, cool and chop into bite-size pieces.
  • In a large bowl, toss together haricots verts, corn and carrot. Toss in dressing and season with salt and pepper.

Nutrition Facts : @context http, Calories 335, UnsaturatedFat 23 grams, Carbohydrate 20 grams, Fat 28 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 166 milligrams, Sugar 5 grams, TransFat 0 grams

CORN AND GREEN BEAN SALAD



Corn and Green Bean Salad image

I love the crunch of veggies, so I combined them with a buttermilk Caesar dressing in this corn and green bean salad. It's good served immediately, but it's even better after chilling for a few hours. —Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 11

1/2 cup reduced-fat mayonnaise
1/2 cup buttermilk
1/2 cup shredded Parmesan cheese, plus more for topping
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
3/4 pound fresh green beans, trimmed and cut into 1-inch pieces
4 medium ears sweet corn

Steps:

  • In a small bowl, whisk mayonnaise, buttermilk, 1/2 cup Parmesan, lemon juice, Worcestershire sauce, garlic powder, salt and pepper. Refrigerate, covered, until serving., Meanwhile, in a Dutch, bring 8 cups water to a boil. Add beans; cook, uncovered, just until crisp-tender, 2-3 minutes. Drain and immediately drop into ice water. Drain and pat dry; transfer to a serving bowl., Cut corn from cobs. In a large cast-iron or other heavy skillet, heat 1 tablespoon oil over medium-high heat. Add corn; cook and stir until tender, 6-8 minutes. Remove from heat and add to beans; refrigerate, covered, until chilled., Stir mayonnaise mixture into vegetables; toss to coat. If desired, sprinkle with additional Parmesan.

Nutrition Facts : Calories 201 calories, Fat 12g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 498mg sodium, Carbohydrate 20g carbohydrate (8g sugars, Fiber 3g fiber), Protein 7g protein.

MARINATED GREEN BEAN SALAD



Marinated Green Bean Salad image

This is a great marinated green bean salad for a hot summer day. Lots of fresh veggie options to switch around.

Provided by Sue Wilker Rockamann

Categories     Salad     Vegetable Salad Recipes     Green Bean Salad Recipes

Time 4h30m

Yield 8

Number Of Ingredients 13

¼ cup water
15 ounces frozen French-cut green beans
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
4 stalks celery, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1 cup Distilled Vinegar
¾ cup white sugar
½ cup olive oil
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Bring water to a boil in a pot. Add green beans and cook until just crisp-tender, 4 to 5 minutes. Drain and rinse immediately in cold water.
  • Transfer green beans to a large bowl and stir in corn, black beans, tomatoes, celery, bell pepper, and onion.
  • Mix apple cider vinegar, sugar, olive oil, salt, and pepper together in a small bowl. Pour over vegetables and stir to coat. Refrigerate, covered, for 4 hours, or up to overnight.

Nutrition Facts : Calories 323.6 calories, Carbohydrate 45.3 g, Fat 14.2 g, Fiber 7.3 g, Protein 6.1 g, SaturatedFat 2 g, Sodium 750.4 mg, Sugar 24.2 g

MARINATED SALAD



Marinated Salad image

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

1 (15 ounce) can peas, drained
1 (15 ounce) can shoe peg corn, drained
1 (15 ounce) can green beans, drained
1 (2 ounce) jar pimentos
1 cup chopped celery
½ cup chopped green bell pepper
½ cup chopped onion
1 cup white sugar
½ teaspoon ground black pepper
1 teaspoon salt
½ cup vegetable oil
¾ cup white wine vinegar

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

GREEN BEAN, CORN, AND TOMATO SALAD



Green Bean, Corn, and Tomato Salad image

The vibrant colors of this green bean, corn, and tomato salad come from an artful blend of late-summer vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h

Number Of Ingredients 9

Coarse salt
3 ears corn, husks and silk removed
1 1/2 pounds green beans, stem ends snapped off
3 cloves garlic, peeled and gently smashed
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
1/2 small red onion, peeled and thinly sliced
1 medium yellow tomato, sliced 1/2-inch thick
2 cups of small, mixed red and green heirloom tomatoes, halved

Steps:

  • In a large pot of boiling salted water, cook the corn until tender, 5 to 7 minutes. Remove corn with tongs and set aside on a cutting board to cool. Using a strainer, remove any corn silk remaining in the pot.
  • Add the green beans, return to a boil, and cook until very tender, about 8 minutes (timing may vary depending on the size of the beans). Meanwhile, cut the corn kernels off the cobs and put kernels in a large bowl. Drain the beans in a colander, shake to remove excess water, and put in bowl with corn. Add garlic and 3 tablespoons of oil. Toss well and let stand at least 30 minutes for flavors to blend; refrigerate if longer than 30 minutes.
  • If necessary, bring beans and corn to room temperature by removing them from refrigerator 30 minutes before serving. Just before serving, remove the garlic and add the remaining tablespoon of oil along with vinegar, onion, and tomatoes. Add salt to taste and serve at room temperature.

Nutrition Facts : Calories 275 g, Fat 15 g, Fiber 8 g, Protein 7 g

GREEN BEAN 'N' PEA SALAD



Green Bean 'N' Pea Salad image

This crispy salad from Pat Walter of Pine Island, Minnesota is a snap to make with convenient frozen green beans and peas. Diced pimientos add a dash of color, and the sweet-sour dressing adds flavor to this appealing toss.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) frozen peas, thawed
3 cups frozen French-style green beans, thawed
1 cup chopped celery
1/2 cup chopped green pepper
1/3 cup finely chopped onion
1/4 cup diced pimientos
3/4 cup sugar
1/3 cup cider vinegar
2 tablespoons water
1/2 teaspoon salt

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, combine the sugar, vinegar, water and salt; stir until sugar is dissolved. Pour over vegetables; toss to coat. Refrigerate for 3-4 hours. Serve with a slotted spoon.

Nutrition Facts : Calories 137 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 229mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

FRESH CORN AND GREEN BEAN SALAD



Fresh Corn and Green Bean Salad image

A wonderful salad that takes full advantage of summer's best bounty. Paired with grilled meats, this will work well at any BBQ or picnic. Finding this in November has be already longing for next year. In the meantime, I may try this with the frozen variety though I bet it won't be nearly as good. (Update: After WI Cheesehead's experiment with frozen vegetables I managed to track down some fresh corn and beans. Following the directions presented here, the result is sweet crisp vegetables that you simply can't get from the freezer.)

Provided by justcallmetoni

Categories     Corn

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

8 ears corn
12 ounces French haricots vert or 12 ounces slender green beans, cut into 1 inch pieces
3 tablespoons cider vinegar
1/4 teaspoon salt
1/4-1/2 teaspoon pepper
2 1/2 tablespoons olive oil
1/3-1/2 cup red onion, chopped
2 tablespoons fresh parsley, chopped

Steps:

  • Prepare corn by removing husks and silk. In a large soup pot bring water to boil and add corn. Add additional water if needed to make sure the cobs are fully submersed. Cook for five to seven minutes until corn is just tender. Remove corn and set aside to cool.
  • In the same water, add the beans and cook for two to three minutes, until crisp-tender. Drain beans and shock with cold water to stop the cooking.
  • In a large bowl whisk together the vinegar, oil, salt and pepper. Add in the onions, corn, beans and parsley. Toss the salad together until it is fully mixed and coated with the dressing.
  • Cover and chill for up to four hours before serving.

Nutrition Facts : Calories 182.4, Fat 5.8, SaturatedFat 0.8, Sodium 96.4, Carbohydrate 33.5, Fiber 4.9, Sugar 4.7, Protein 4.8

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