Marinated Vegetables - Tart and Sweet - Easy to Make and Lasts a Long Time in the Refrigerator

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a healthier fat profile.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Cilantro provides a different flavor profile.

dried oregano

🥗Healthier: fresh oregano

💰Cheaper: dried Italian herbs

Fresh oregano enhances the flavor.

Introduce the recipe and its history, mentioning it's easy and delicious.

Start with a can of baby peas with pearl onions; if unavailable, mushrooms can be used instead.

Add a can of corn; preferably white corn or Sho Peg corn, but any whole kernel corn will work.

Include a can of French style green beans, emphasizing the need for French style over whole green beans.

Chop 1/2 cup of onion, 1/2 cup of green pepper, and 1/2 cup of green celery into small pieces.

Combine the chopped vegetables in a bowl with the drained peas, corn, and green beans.

Prepare the dressing by boiling together 1 cup of sugar, 1 teaspoon of salt, 1/2 cup of canola oil, 1/2 cup of white vinegar, and 1/2 teaspoon of black pepper for 1 minute.

Stir the dressing occasionally while boiling to prevent the sugar from burning.

Once the dressing has boiled for 1 minute, pour it over the mixed vegetables without stirring.

Cover the bowl and refrigerate for at least 24 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary