Marinated vegetable salads are classic in the South. It's a colorful blend of vegetables marinated overnight in a sweet oil and vinegar dressing.
RETRO SHOEPEG SALAD
A retro marinated vegetable salad that has stood the test of time is sometimes called Shoepeg Corn Salad in the South. Shoepeg Salad is perfect for taking to potlucks, picnics, and gatherings you travel to. It holds up well traveling, and when you arrive, you just give it a toss.
The recipe starts with traditional ingredients like green beans, green peas, and shoepeg corn. Chopped celery, red onions, and red bell pepper add some crunch. To bring the magic, toss all of it together with an oil and vinegar dressing.
The dressing brings all the magic. It is a glorious balance of tangy and sweet, made with sugar, vegetable oil, apple cider vinegar, salt, and pepper. After tossing it all together, refrigerate for at least a couple of hours. The salad gets better and better the longer it marinates.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR MARINATED VEGETABLE SALAD
Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for the Marinated Vegetable salad and similar recipe ideas you can have.
Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.
TIPS AND TIDBITS TO MAKE THE BEST MARINATED VEGETABLE SALAD
Vegetables. Make sure all the fresh vegetables are cut the same size as the canned vegetables. If you have trouble finding the small shoepeg corn, any small white corn will be fine.
Dressing. The dressing can be adjusted to your liking. Add a little more sugar or less vinegar. Make sure they are equally balanced ratio to give the magic tanginess. A rule of thumb is 1 part sugar and 1 part vinegar or 2 parts sugar and 1 part vinegar. Truvia may be substituted in place of sugar, and it works well.
Marinating. The salad needs to be marinated for at least 2 hours and up to 24 hours before serving.
Storing leftovers. Leftovers should be kept in the refrigerator covered. It will keep up to 3-4 days. Stir it before serving again. After a few days, the vegetables will have soaked up the dressing, and the vegetables will not have the crunch as previously.
WHAT YOU NEED TO MAKE MARINATED VEGETABLE SALAD
Cut green beans
Le Sueur green peas
Celery
Red bell pepper
Red onion
Sugar
Vegetable oil
Apple cider vinegar
Coriander
Salt
Coarse black pepper
Red pepper flakes (optional)
Celery
Red bell pepper
Red onion
Sugar
Vegetable oil
Apple cider vinegar
Coriander
Salt
Coarse black pepper
Red pepper flakes (optional)
HOW TO MAKE MARINATED VEGETABLE SALAD
In a large bowl, mix corn, beans, peas, celery, red bell pepper, and red onion; set aside.
On medium heat, combine sugar, vegetable oil, coriander, salt, black pepper, and red pepper flakes in a saucepan.
Bring to a slight boil and pour over the vegetables; mix well to coat.
Refrigerate for at least 2 hours before serving. Overnight is better.
WHERE YOU WILL SEE THIS RECIPE
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Pinterest | Facebook | Instagram | RSS
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
Looking for more recipes? Use the search bar in the top right-hand corner or click on My Recipe Box in the top menu.
