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Marinated Vegetable Salad

Foodie Lit

Marinated Vegetable Salad.jpeg

I can’t resist making salads from our season's fabulous fresh vegetables and fruits! It's not so great when salads get squishy, wilted or just not attractive looking. Marinated Vegetable Salad is a great solution to keep salads another day. Select hardy veggies that don’t wilt such as red or green cabbages, bell peppers, bok choy carrots, green beans, corn, beans or chick peas. Marinated salads just get better with a great vinaigrette marinade that just pops salad flavors. Great for picnics and BBQ's. Summer here we come!

Main character Paloma Leary is filled with grief after her mother dies. Her hold on reality seems to be tested when she then suffers 3 miscarriages, both losses merging. While Paloma is a bright, capable woman, her sorrow incapacitates her. At the same time, it allows her to explore the intuitive gifts she had tried to push away. But are these gifts or are these psychological issues? Written in a style known as magical realism, the author allows characters to live in the ordinary world while opening the plot to the extraordinary, the magical and the mysterious. And this is what occurs with Paloma.

Marintaed Vegetable Salad

Serves 2-3



1/2 cup apple cider vinegar

1 tablespoon olive oil

2 cloves garlic, minced

1/’2 teaspoon salt

1/4 teaspoon pepper



6 ounces green beans

1 red bell pepper, seeded and chopped

1/4 red onion, diced

1/2 cup corn kernels, fresh or frozen

1/2 cup red cabbage, chopped

1/4 cup fresh parsley, chopped



  1. Mix all ingredients together in a salad dressing container with a lid, or any jar with a lid.

  2. Mix or shake vigorously to combine. Taste for seasoning adjustment. Set aside.



  1. Steam green beans for 3-4 minutes or until the beans are still a bit crispy. Drain immediately , rinsing with cold water to stop cooking.

  2. Place green beans in a bowl and add other ingredients.

  3. Add marinade and toss salad.

  4. Refrigerate until ready to serve.

  5. The salad should keep in the refrigerator for 2-3 days.

Expandthetable suggestions

Add protein: Add 2 cups black beans, canned or cooked from dried, drained and rinsed

Add other veggies: 1 cup cherry or grape tomatoes, uncut; 1/2 cup green onions, chopped; 1/3 cup carrots, chopped or grated; chickpeas, drained and rinsed, green cabbage or bok choy.

#Vegan # Salads

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