Looking for a salad that’s easy to make, tastes great, and is especially perfect for pot-lucks or the upcoming summer grilling season? This marinated vegetable salad is one of my family’s favorites!
The name of this salad is a bit of a mystery. The marinade is much like three-bean salad or any number of other marinated vegetable salads, so I went with that for a generic name. Ironically, I’ve always known it as “Winter Salad”–that’s the recipe name on my mom & grandma’s recipe card. But, we usually only eat it in the summer, so it seems a bit of a misnomer. Others apparently know it as “shoepeg corn salad” or “LeSueur pea salad”. But, no matter what you call it, it’s delish! I love that it keeps for quite a while in the fridge and it’s always a hit when I bring it to gatherings!
Marinated Vegetable Salad
(The recipe below is technically a double-batch…the size I make for pot-lucks, grilling get-togethers, etc.)
- 2 cans tiny peas (Le Sueur Brand)
- 2 cans white shoepeg corn
- 2 cans french style green beans
- 1 C (or more) celery — chopped
- 1/2 C (or more) *yellow bell pepper — chopped
- 1 or 2 small jar(s) pimento
- 4 to 6 green onions & tops — chopped
- 1 C vinegar
- 2/3 C oil
- 3/4 C sugar
- salt & pepper to taste
*Note — the original recipe calls for green bell pepper, but no one in my family likes it. We’ve always made it with yellow or orange bell pepper. I think it tastes better & it prettier that way!
–Drain all canned vegetables. Mix all vegetables together in a bowl. In separate bowl, make marinade–combine vinegar, oil, sugar, and salt & pepper. Pour marinade over vegetables. Combine well. Then, chill and serve. *Note–the taste is usually better if you can prepare ahead of time and let chill overnight. As with most marinated salads, this keeps well in the fridge for more than a week!
What are YOUR favorite summer salads?Pin It