Marinated Vegetable Salad With Fresh Vegetables (Easily Adapted)
Marinated Vegetable Salad – This vegetable salad is easy to make. It is filled with fresh green beans, beets, cucumbers, tomatoes, purple onion, and garbanzo beans. Or keep it simple by using just a few vegetables. I love getting fresh farm-stand veggies grown locally. And the perfect time to make a marinated vegetable salad.
Summer is the best time of year for fresh fruits and vegetables, that we enjoy and love. 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…
Are you looking for a different recipe to make? See all our Salad Recipes
Do you enjoy fresh summer salads filled with vegetables? I enjoy making a big bowl of marinated vegetable salad for lunches, dinners, or to pack up for a picnic. This recipe can be enjoyed over a few days. But I don’t recommend keeping extra salad if used at a picnic, potluck, or barbecue. That is unless it has stayed chilled the entire time. It is easy to assemble can be made in advance, and doesn’t take long.
I miss my big summer gardens filled with fresh green beans… Typically grab a pound or more of green beans, a small bunch of summer beets, two fresh cucumbers, a big purple onion, and a few tomatoes from the farm stand.
For the homemade salad dressing – Stock the pantry with balsamic vinegar, olive oil, garlic cloves, Italian spices, salt, and pepper. Grab your favorite veggies, a bowl cutting board, and a knife. Let’s make this salad!
Are you looking for a different recipe to make? See all our Salad Recipes
Marinated Vegetable Salad
All summer I make a variety of versions of this marinated vegetable salad. It is easily adapted to use what you have on hand!
Easy Marinated Vegetable Salad
How to Make a Marinated Vegetable Salad
Adapt the vegetable ingredients to your preference. You can use canned vegetables (and other canned beans). Especially, if something is out of season. And you can adapt the recipe to use just a few vegetables like green beans, tomatoes, and red onion.
Ingredients
- 1 lb + Fresh Green Beans
- 1 bunch of Beets
- 1 Cucumber
- 1 Purple Onion
- 2 Tomatoes
- 2 Cloves Garlic
- Italian Spices (seasoning)
- Salt and Pepper
- Olive Oil
- Balsamic Vinegar
- 1 14.5-ounce can of Garbanzo Beans
- Optional ingredients to adapt the recipe with; fresh basil, corn, grilled zucchini, grilled eggplant…
Directions
The first thing to do is cook the beets and green beans. I blanch my green beans. Blanching cooks them for 4-6 minutes. Then strain them in a colander and run them under cold water. Next, add the green beans to a bowl of cold water with ice. Let them sit in the ice water for a few minutes and drain them. Set to the side.
At the same time, I wash and cook the beets in a pot of water. Bring them to a boil, reduce, and simmer on the stove (until you can fork them into the center). Let them cool, peel, and discard the peels. Next, slice them or quarter them. For the rest of the veggies, it’s just a matter of washing, peeling, and slicing them to your liking. Then, open the can of garbanzo beans and drain the liquid. Add them into a big bowl and mix gently.
How To Make Homemade Salad Dressing To Marinate the Salad
Mix the salad dressing ingredients and pour over the vegetables in the bowl
- 1 part Olive oil to 3 parts balsamic vinegar or (red vinegar).
- 2 crushed garlic cloves
- 1-2 tsp. of Italian spices
- Salt and Pepper to taste
Make any adjustments to your taste preferences.
Gently Stir the dressing with the vegetables. Cover the bowl with saran or your bowl lid and chill the vegetable salad in the refrigerator. Note: Don’t over-saturate the vegetable salad with the dressing. As that will make your salad soggy. Occasionally take the vegetable salad with marinate out of the refrigerator and stir the salad mixture, coating the vegetables. Give it time to let the flavors set in.
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Print The Recipe For Marinated Vegetables
Marinated Vegetable Salad
Marinated Vegetable Salad is easy to make and adapt using your favorite fresh vegetables. Mix up the homemade salad dressing, mix it with the vegetables, and let it meld. Serve as a side dish or lunch.
When something isn't in season you can use canned vegetables.
Ingredients
- 1 pound Green Beans (fresh)
- 1 bunch of Beets
- 1 Cucumber
- 1 Purple Onion
- 2 Tomatoes
- 2 Garlic cloves
- Italian Spices
- Salt and pepper (to taste)
- Olive Oil
- Balsamic Vinegar
Instructions
How To Make Marinated Vegetable Salad
- Trim the Green Beans. Blanch them in a pot of water on the stovetop for 4-6 minutes. Drain them and run them under under cold water. Add the green beans to a bowl of ice water (for several minutes). After, drain them off and set them to the side.
- Cook the beets on the stove in a pot of water. Bring to a boil and simmer. Cook them until you can fork them into the center of the beet. Drain, cool, peel, and slice or quarter the beets.
- Prepare the rest of the vegetables. Wash, peel, and slice to your liking.
- Add all the vegetables into a bowl.
- Open your chickpeas (garbanzo beans). Drain off the liquid and add them to the bowl of vegetables.
- Mix the homemade salad dressing (recipe below) and pour them over the vegetables, stirring to mix.
- Cover the bowl and place in the refrigerator until ready to serve. It also allows the flavors to meld.
How To Make a Marinade For Vegetable Salad
- Use 1 part Olive oil to 3 parts balsamic vinegar.
- Peel and crush 2 garlic cloves.
- Add 1-2 teaspoons of Italian spices.
- Salt and Pepper to taste.
- Pour over the vegetables salad refrigerate and allow the flavors to meld.
Enjoy!
Notes
Adapt the recipe to use your favorite vegetables. And if something is out of season you can use canned vegetables. An additional variety of beans can be used.
Don't over-saturate the vegetable salad with the dressing. This can make your salad soggy. Cover, and if any is extra reserve and add before serving.
Occasionally take the vegetable salad with marinate out of the refrigerator and stir the salad mixture, coating the vegetables.
You can use red vinegar, rice vinegar, or apple cider vinegar. If you don't have olive oil use avocado oil or vegetable oil.
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Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 87Total Fat 3gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 80mgCarbohydrates 15gFiber 4gSugar 8gProtein 3g
Not all nutritional information is always 100% accurate.
In the summer you can find me changing this recipe and serving marinated vegetables as a side dish for my barbecue dinners. 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, backyard barbecues, and potlucks.
Do you have a favorite vegetable salad recipe? What’s in yours?
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Hi Joanna, Thanks for stopping by. Hope you get to make a veggie salad soon.
As a vegetarian this salad is just perfect for me, I’d looooooooooooove to eat it 🙂
Thank you for sharing this great easy recipe
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.