7/23/2023 0 Comments Marinated green bean salad![]() I'm using a Lock and Lock to prep and marinate - don't you just love those things? After stealing failing to return so many back to my mother in law, I finally just bought some of my own so I could return hers!Īs an Amazon Associate, Deep South Dish earns from qualifying purchases. Since I'm using frozen, you'll need to steam, microwave or cook the green beans and peas with a small amount of water just until crisp tender. Just swipe or scroll down to the bottom of the post!Here's how to make this Marinated Vegetable Salad. this is a blog, not just a "recipe site," and yes, there is a difference! I want to first thank all of you who have supported my work over the years, but if you aren't interested in the chit chat, info, photos, tips and such in a post, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Either way, let it come to room temperature before serving. If you're making this for yourself, it will keep in the fridge for several days or longer, but drain off the marinade after a day or two so that the vegetables will stay nice and crisp and won't get too soft and mushy. The best part about this salad is that it is so adaptable. Certainly substitute all canned products if you like. Traditionally it uses canned green beans, peas and white corn as the base veggies, and while I love the crunch of canned shoepeg corn, I prefer to use frozen green beans and peas because the texture seems to hold up better for me. This marinated vegetable salad, often known as "shoepeg" salad, is no exception, and it's another one of those 70s throwbacks for me - might even be older than that to be honest, but that's my first memories of it. A classic vegetable salad of corn, green beans, and peas, marinated in a sweet and sour vinegar and sugar dressing.įrom Fire 'n Ice Salad, to pickles and coleslaw, to cucumber salads and creamed cucumbers, green beans to cocktails and everything in between, I'm sure a sucker for anything sweet and sour.
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