Overnight Marinated Vegetable Salad Recipe

About this recipe

A vibrant and refreshing vegan salad featuring a mix of marinated vegetables, perfect for a light and satisfying dinner. This dish is easy to prepare and best enjoyed after marinating overnight for maximum flavor.

Ingredients

• 400G Dunns River Red Kidney Beans
• 1 Kg Carrots - 1kg
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 1 stick Organic Celery Stick
• 1.5 kg Green Fine Beans 1X1.5Kg
• 200 Ml Minus 8 Vinegar Dehydr8, 200Ml
• - Ktc Vegetable Oil
• - Silver Spoon Granulated Sugar
• - Tata Salt
• - Schwartz Paprika
• 400G Whole Chickpeas In Water
• - Schwartz Italian Seasoning

Instructions

1. 1. In a large mixing bowl, combine 1 cup canned green beans, 1 cup canned yellow beans, 1 cup canned kidney beans, 1 cup canned corn, and 1 cup thawed frozen peas.
2. 2. Add 1 cup diced fresh carrots, 1 cup diced seeded tomatoes, 1 chopped onion, and 1 chopped green bell pepper to the bowl.
3. 3. In a separate small bowl, whisk together 1/2 cup vinegar, 1/2 cup vegetable oil, 1/3 cup sugar, 1 tsp salt, 1/2 tsp pepper, 1/2 tsp paprika, 1/2 tsp dried oregano, and 2 tsp finely chopped celery until the sugar dissolves.
4. 4. Pour the dressing over the vegetable mixture and toss well to ensure all the vegetables are evenly coated.
5. 5. Cover the bowl and refrigerate overnight to allow the flavors to meld together.
6. 6. Before serving, give the salad a final toss and adjust seasoning if needed. Serve chilled.