Marinated Veggie Salad
This Marinated Veggie Salad is not only beautiful, but it’s a delicious way of eating your veggies. It’s packed with vibrant flavors and nutritious ingredients, making it a great way to get your daily dose of vitamins and minerals.
The recipe for Marinated Veggie (Lots of Veggies) Salad is one of many in The Southern Living Party Cookbook: A Modern Guide to Gathering, all of which are perfect for entertaining.
Ingredients
For this refreshing salad, you need the following:
- 8 ounces fresh green beans
- 1 (15-ounce) can chickpeas (garbanzo beans), drained and rinsed
- 1 cup halved cherry tomatoes (from 1 pint)
- 3⁄4 cup thinly diagonally sliced celery (from 2 stalks)
- 3⁄4 cup thinly sliced red onion (from 1 small onion)
- 3 tablespoons sherry vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 3⁄4 teaspoon black pepper
- 6 tablespoons olive oil
- 1⁄4 cup chopped fresh basil
- 1 teaspoon chopped fresh thyme
How To Make Marinated Veggie Salad
- Fill a medium bowl with ice and water. Bring a pot of salted water to a boil over high. Add the green beans, and cook until crisp-tender and bright green, about 4 minutes. Plunge into the ice water using a slotted spoon or tongs. Let stand until thoroughly chilled, about 5 minutes. Remove the green beans, and pat dry with a paper towel. Cut into 1-inch pieces, and place in a large bowl.
- Add the chickpeas, tomatoes, celery, and red onion to the bowl with the green beans. Set aside while you prepare the vinaigrette.
- Whisk together the vinegar, honey, mustard, salt, and pepper in a small bowl. Slowly drizzle in the oil, whisking constantly, until emulsified. Drizzle the vinaigrette over the vegetables, and toss to coat. Cover and chill until the onions are tender and the vegetables are flavorful, at least 8 hours and up to 24 hours, tossing occasionally. Toss with the basil and thyme just before serving. Serve the salad chilled or at room temperature.
Marinated Veggie (Lots of Veggies) Salad
Ingredients
Method
- Fill a medium bowl with ice and water. Bring a pot of salted water to a boil over high. Add the green beans, and cook until crisp-tender and bright green, about 4 minutes. Plunge into the ice water using a slotted spoon or tongs. Let stand until thoroughly chilled, about 5 minutes. Remove the green beans, and pat dry with a paper towel. Cut into 1-inch pieces, and place in a large bowl.
- Add the chickpeas, tomatoes, celery, and red onion to the bowl with the green beans. Set aside while you prepare the vinaigrette.
- Whisk together the vinegar, honey, mustard, salt, and pepper in a small bowl. Slowly drizzle in the oil, whisking constantly, until emulsified. Drizzle the vinaigrette over the vegetables, and toss to coat. Cover and chill until the onions are tender and the vegetables are flavorful, at least 8 hours and up to 24 hours, tossing occasionally. Toss with the basil and thyme just before serving. Serve the salad chilled or at room temperature.
Nutrition
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Notes
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Filled with Southern classics, reader favorites, and recipes from Elizabeth Heiskell’s own collection, the cookbook focuses on approachable dishes that help hosts stay relaxed while still serving something special. This marinated veggie salad is a perfect example—easy to prepare, full of flavor, and ideal for make-ahead meals.
If you enjoy hosting or simply want dependable Southern recipes that work for everyday meals and special occasions, The Southern Living Party Cookbook is a wonderful addition to any cookbook collection.
Last Bite
Leave a comment below and tell me—are you a planner or a pull-it-together-last-minute host? If this marinated veggie salad earned a spot on your table, be sure to pin the recipe so it’s ready the next time friends gather and the guest list grows.
