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!
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.
Want to make this recipe? Watch the video below. For more videos, you can subscribe to my You Tube Channel.
Looking for more salad recipes?
- Healthy Texas Caviar
- Avocado and Tomato Summer Salad
- Asian Chopped Salad with Cashews
- Quinoa Salad with Avocado and Tomatoes
Marinated Vegetable Salad
Marinated Vegetable Salad
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
- Whisk together the vinegar, oil, garlic, oregano, cumin and salt in a bowl.
- Add the beans and corn.
- Then, add the onions,celery and parsley and toss to coat.
Recipe 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.
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