Southern Marinated Vegetable Salad
Southern Marinated Vegetable Salad Recipe – Put together this tangy, delicious, and refreshing side dish in just 20 minutes! It’s perfect to make ahead and keeps well in the fridge for at least a week.
Why We Love This Recipe
This tried-and-true Southern Marinated Vegetables Salad recipe was passed on to me from a friend who grew up deep in the Blue Ridge Mountains. It came from his sister, a notable southern cook, and is a truly unique salad dish I have never tasted before.
It includes a great combination of fresh, canned, and frozen vegetables. My rendition of her recipe has only two slight variations (in case you want to make the original shoepeg corn and pea salad.) I reduced the sugar and the marinade by half, and then added a little bit of garlic powder for depth of flavor.
This is a great make-ahead dish for summer parties and potlucks. It can be made several days in advance, and because the marinade is made with sugar and vinegar, can keep for up to 10+ days!
Ingredients You Need
For the Marinade –
- Apple cider vinegar (white wine vinegar or red wine vinegar)
- Granulated sugar
- Olive oil
- Garlic powder
- Salt and pepper
For the Vegetable Salad –
- Frozen or canned petit peas
- Canned shoepeg corn
- Chopped pimentos
- Sweet onion (or red onion)
- Bell pepper (green, yellow, or red bell pepper)
How to Make Marinated Vegetable Salad
Set a small sauce pot over medium-high heat. Add the apple cider vinegar, sugar, olive oil, salt, pepper, and garlic powder. Mix well. Bring the mixture to a boil. Once boiling, stir and remove from heat. Allow the marinade to cool as you prepare the salad ingredients.
Drain the petite peas, shoepeg corn, and pimentos. Finely dice one cup each of onion, celery, and bell pepper.
Set out a large bowl. Combine the canned and fresh vegetables in the bowl. Pour the cooled marinade over the top.
Mix well to combine.
Get the Complete (Printable) Southern Marinated Vegetable Salad Recipe Below. Enjoy!
Cover the bowl and place it in the refrigerator to chill for at least six hours, or overnight if you can.
Serving Suggestions for Marinated Vegetables
To serve, you can either drain off the marinade before serving, or serve it with a slotted spoon and allow people to spoon up as much marinade as desired to dunk with bread.
It is a great addition to the table at potluck, picnics, and cookouts! Enjoy the marinated vegetables as a side with summertime favorite main dishes like simple Grilled Chicken or BBQ Chicken, Hamburgers and hotdogs, or other crowd-pleasing proteins.
Frequently Asked Questions
Definitely, you can, and you should! The veggies get infused with more and more flavor the longer everything sits in the marinade. I like to put the veg salad together at least a day or so before planning to serve.
This salad is terrific as-is, with no extra goodies necessary! However, if you like you can sprinkle on fresh chopped herbs like parsley right before serving.
This salad will keep well in the fridge for up to 10 days! Store it in a sealed container or cover the bowl with plastic wrap, and keep it chilled until ready to serve.
Sure you can! Finely diced carrots, cauliflower, chopped green beans, or broccoli florets are all good options.
Looking for More Southern Side Dish Recipes? Be Sure to Also Try:
- Retro Cornbread Salad
- Cool and Creamy Grape Salad
- Fresh Corn Succotash
- Perky English Pea Salad
- Southern Coleslaw Recipe
Southern Marinated Vegetable Salad Recipe
For the Marinade –
For the Vegetable Salad –
- 12 ounces petite peas frozen or canned
- 11 ounce can shoepeg corn
- 4 ounce jar chopped pimentos
- 1 cup diced sweet onion
- 1 cup diced celery
- 1 cup diced bell pepper
- Set a small sauce pot over medium-high heat. Add the apple cider vinegar, sugar, olive oil, salt, pepper, and garlic powder. Mix well. Bring the mixture to a boil. Once boiling stir and remove from heat. Allow the marinade to cool as you prepare the salad ingredients.
- Drain the petite peas, shoepeg corn, and pimentos. Finely dice one cup each of onion, celery, and bell pepper.
- Set out a large mixing bowl. Combine the canned and fresh vegetables in the bowl. Pour the cooled marinade over the top. Mix well.
- Cover the bowl and place it in the refrigerator to chill for at least six hours, or overnight.
- To serve, drain off the marinade and serve as a side salad. Or serve the marinated vegetables in the marinade and allow people to spoon up extra marinade with the vegetables as a sauce.