Marinated Vegetable Salad (Vegan & Gluten Free)

Marinated Vegetable Salad.  This is a dish we have been making for a long time.  We got the recipe from my mother-in-law.  I love cold salads.

I recently wrote 5 Quick and Easy Salad Ideas that included a lot of my other salad recipes.  They taste great and don’t take much effort at all.  My kind of recipe if you haven’t noticed by now!

 

Marinated Vegetable Salad

 

We used dried beans for the recipe and just soaked them all in one big jar overnight, and then boiled them in the morning for about 15-20 minutes until they became soft.

Then, we let them cool before putting this recipe together.  Dried beans are far cheaper and taste much cleaner too.  I never noticed that until I started eating them on a regular basis.

 

Marinated Vegetable Salad

 

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Marinated Vegetable Salad

Serves 6 servings

Marinated Vegetable Salad

10 minPrep Time

10 minTotal Time

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Ingredients

  • 2 cups chickpeas
  • 2 cups kidney beans
  • 2 cups pinto beans
  • 2 cups corn (I used frozen)
  • 3 -4 T red wine vinegar
  • 2 T olive oil
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 3 green onions chopped
  • 3 stalks celery
  • 1/4 cup flat leaf parsley chopped

Instructions

  1. Whisk together the vinegar, oil, garlic, oregano, cumin and salt in a bowl.
  2. Add the beans and corn.
  3. Then, add the onions,celery and parsley and toss to coat.

Notes

You can eat this right away, but for the best flavor, please let sit in the fridge for at least 8 hours. That’s it. Easy! This makes about 6 good size servings servings. It should keep for at least a week in the fridge.

7.6.2
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https://mywholefoodlife.com/2013/02/03/marinated-vegetable-salad/

Marinated Vegetable Salad

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28 thoughts to “Marinated Vegetable Salad (Vegan & Gluten Free)”

  1. Hey - this sounds great! Thank you! On the recipe, are the 2c of each of the beans AFTER you soak them or when they are dry? Thanks!
    1. After. I wrote the recipe that way in case anyone was using canned. I think a can contains 2 roughly 2 cups. Hope you like it!
    1. No. I soak them overnight and then boil them for 15-20 minutes in the morning to get them fully soft. Then I cool them off and make the salad.
  2. I am constantly cooking either pintos or black beans, but I never thought of just soaking a mixture for a bean salad like that! I will try that tonight! We love marinated beans around here...
  3. Aren't you worried about the corn being a gmo? I have completely cut corn out of our diet because I don't want to take the chance on getting the round up ready corn or the one with the insecticide engineered into it. Is there any way to know for sure? I absolutely do not want any of that stuff consumed by my children.
        1. Erika, I know it's been awhile since you posted, but I thought I'd answer anyway. If you purchase organic or No GMO Project verified - you can be assured it is not GMO corn (or any other food, for that matter). Hope this helps! It's amazing what we have to do just to find and eat decent food. I'm beginning to feel like I'm a "Hunter-Gatherer" just trying to find real food that hasn't been messed with or doused in chemicals.
  4. Would chunked avocado work in this? I don't usually eat avocado, but I want to eat it more, and, for some reason, this recipe made me think of it.

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