Summertime is a good time for grilling. This marinated salad keeps well for several days in the refrigerator, and is a delicious side for any grilled meat, chicken, or fish. Don’t let the long list of ingredients discourage trying it. There is little preparation involved other than some minor chopping and opening the variety of canned vegetables.
Marinated Vegetable Salad
Note: all canned ingredients need to be drained before adding.
1 red onion, sliced
1 cup sun dried tomatoes, coarsely chopped
15 oz. can petite green peas
15 oz. can white corn
15 oz. can french style green beans
15 oz. can bean sprouts
12 oz. jar marinated artichoke hearts
10 oz. can bamboo shoots
10 oz. can sliced water chestnuts
12 oz. jar marinated roasted red peppers, coarsely chopped
3/4 cup pitted Kalamata olives
1 bottle Italian salad dressing, or make your own with oil, herbs, and vinegar.
Combine all ingredients except salad dressing in large bowl with lid. Toss well.
Add salad dressing and toss lightly to coat. Refrigerate several hours or overnight, tossing or turning bowl occasionally. Keeps well and is a great addition to potlucks.