Today we have a recipe that’s absolutely perfect for potlucks and parties, especially when you want something you can check off your list ahead of time. Since Mom’s famous Mariniated Salad needs to chill for several hours—or even overnight—it’s actually better when made the day before. Can’t beat that for easy entertaining or running out the door. With bright colors and familiar tangy flavors, is exactly why this salad has earned a permanent spot on so many family tables.
What makes this salad irresistible is the mix of textures and flavors. Tender green beans, peas, and sweet corn form the base, while celery, green bell pepper, and onion add crunch and bite. The pimentos bring just a touch of color and richness, especially since their oil is included. Everything is cut small so each spoonful gets a little bit of everything, which is exactly how this salad is meant to be eaten.
The dressing couldn’t be easier, but it’s what pulls the whole dish together. Sugar and white wine vinegar create that classic sweet-and-sour balance, while olive oil smooths things out. A little salt, pepper, and onion powder round out the flavor without overpowering the vegetables. Once whisked together and poured over the salad, it slowly works its magic as it chills.
This is one of those recipes where time does most of the work for you. After a good toss, the salad just needs to rest in the refrigerator while the vegetables soak up that tangy dressing. Serve it cold, straight from the fridge, and watch it disappear!
Low-Point Marinated Salad (WW Friendly)
Ingredients
- 2 (15 oz) cans green beans, drained
- 2 (15 oz) cans sweet peas, drained
- 1 (15 oz) can sweet corn, drained
- 1 (2 oz) jar diced pimentos, drained
- 2 celery stalks, finely diced
- 1 green bell pepper, diced
- ½ small red onion, finely diced
Light Marinade
- ½ cup white wine vinegar
- ¼ cup water
- 1 tablespoon olive oil
- 2 tablespoons monk fruit sweetener or erythritol (or 1 tablespoon sugar)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried parsley (optional)
Instructions
- Combine all the vegetables in a large bowl.
- Whisk together all the marinade ingredients until well blended.
- Pour the marinade over the vegetables and toss to coat evenly.
- Cover and refrigerate for at least 4 hours, preferably overnight, stirring once or twice.
- Serve chilled.
WW Points (approximate):
- 2 points per serving (if divided into 12 servings and using a zero-calorie sweetener).
- 3 points per serving if you use 1 tablespoon of sugar instead of a zero-calorie sweetener.
Lasha