Vegetable Salad: Easy Must Have Marinated Vegetable Salad

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We have been on a huge fruit and vegetable kick at our house. What about you? I’ve been making homemade summer soups, smoothies and salads. All of them packed with fresh farm stand veggies that have been grown locally. Summer is the best time of year for fresh fruits and vegetables, that we enjoy and love. I enjoy making a big bowl of marinated vegetable salad for lunches, dinners or for picnics. This recipe can be enjoyed over a couple of days if your not using it for a picnic, pot luck or barbecue. What’s great about this recipe is that it’s easy to put together, can be made in advance and is served chilled or at room temperature. 

I typically grab a pound or so of green beans, a small bunch of summer beets, two fresh cucumbers, a big purple onion and a tomato or two from the farm stand. I make sure I have on hand balsamic vinegar, olive oil, garlic cloves, Italian spices, salt and pepper. Grab your favorite bowl and your ready to start making this easy recipe for Marinated Vegetable Salad. 

Vegetable Salad; 

Easy Must Have Marinated Vegetable Salad

Marinated Vegetable Salad

Vegetable Salad; 

Gather your supplies: 

  • 1 lb + Fresh green beans
  • 1 bunch beets
  • 1 cucumber
  • 1 purple onion
  • 2 tomatoes 
  • 2 cloves garlic
  • Italian Spices, salt & pepper
  • Olive oil 
  • Balsamic Vinegar
  • 1 can garbanzo beans 

Vegetable Salad; 

Directions:

The first thing to do is cook the beets and green beans. I blanch my green beans. I slightly cook them 4-6 minutes, then run them under cold water and put them in a bowl of cold water with ice for a few minutes and drain them. Set to the side. 

Marinated salad Close up

At the same time I wash and cook the beets. Let them cool and slice. For the rest of the veggies it’s just a matter of washing, peeling and slicing to your liking. Then drain a can of garbanzo beans and add into a big bowl and mix together gently.

Marinated Vegetable Salad in a bowl

Next you just mix up the dressing. 1 part oil to 3 parts vinegar, 2 crushed garlic cloves, 1-2 tsp. of Italian spices, salt and pepper to taste. Mix this together and when all the ingredients are in the bowl pour over the veggies. Gently Stir. Cover with saran or your bowls lid and chill in the refrigerator. 

You really don’t want to over saturate the vegetable salad with the dressing. As that will make your salad soggy. The trick is chilling your salad with dressing in the refrigerator occasionally take it out and stir the salad mixture over the veggies. Give it time to let the flavors set in. 

Marinated Vegetable Salad

Easy Marinated Vegetable Salad Recipe perfect for lunch, dinners, picnics or a barbecue.
Servings 6
Author Theresa @DearCreatives

Ingredients

  • 1 lb + Fresh green beans
  • 1 bunch beets
  • 1 cucumber
  • 1 purple onion
  • 2 to matoes
  • 2 cloves garlic
  • Italian Spices salt & pepper
  • Olive oil
  • Balsamic Vinegar
  • Vegetable Salad;
  • .

Instructions

  1. The first thing to do is cook the beets and green beans. I blanch my green beans. I slightly cook them then run them under cold water and put them in a bowl of cold water with ice for a few minutes and drain them. Set to the side.
  2. At the same time I wash and cook the beets until tender. Let them cool completely and slice.
  3. For the rest of the veggies it's just a matter of washing, peeling and slicing to your liking.
  4. Add all the veggies into a bowl.
  5. Open and drain a can of chick peas / garbanzo beans and add to the veggies. Stir gently into mix.

Dressing

  1. 1 part oil to 3 parts vinegar
  2. 2 crushed garlic cloves
  3. 1-2 tsp. of Italian spices
  4. salt and pepper to taste
  5. Mix this together and when all the ingredients are in the bowl pour over the veggies. Gently Stir. Cover with saran or your bowls lid and chill in the refrigerator.
  6. You really don't want to over saturate the vegetable salad with the dressing. As that will make your salad soggy. The trick is chilling your salad with dressing in the refrigerator occasionally take it out and stir the salad mixture over the veggies. Give it time to let the flavors set in.

Recipe Notes

Fresh veggies are the best for this recipe but, canned veggies can be used if made off season. This recipe can be kept up to two days refrigerated. Serve freshly chilled or at room temperature.

Iced Salad Bowl

My favorite serving dish for entertaining is this iced salad bowl. You can add ice to the bottom bowl and it will keep your salads chilled for picnics, back yard barbecues and pot lucks. 

Do you have a favorite vegetable salad recipe? What’s in yours? 

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3 Comments

  1. As a vegetarian this salad is just perfect for me, I’d looooooooooooove to eat it 🙂
    Thank you for sharing this great easy recipe

    1. Glad you like it Winnie. Your very welcome! If you need more vegetarian recipes I pin lots on my recipe boards and on my gluten free & vegetarian board on Pinterest.

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