So easy and incredibly tasty and healthy! Don’t compare this with the deli version you’ve had of this, just dripping with oil. This salad is great for summer entertaining and so good for you! It’s especially wonderful when you want to simplify your next meal by making it in advance. This simple salad just takes a few minutes to slice the vegetables, add the seasonings, and it tastes clean and delicious! It might just make a vegetable lover out of you. And, it’s always a favorite for using up those abundant zucchini and other squashes, too. Just cover, refrigerate, and give it 2 – 24 hours, stirring a couple times, to let the acid from the lemon “cook” and develop the flavor. This is very good as a side dish served with grilled meats.
Marinated Vegetable Salad - Raw, Make-ahead Dish
Prep time
Total time
This salad is great for entertaining and so good for you!
Author: Linda Davis
Recipe type: Salad
Cuisine: Californian
Serves:: serves 8
Ingredients:
- 1 ½ lbs Various colored squash (yellow, zucchini, or light green) (about 6 small), sliced in half, then thinly sliced
- ¼ C Very thinly sliced red onion
- 2 ears, fresh corn, sliced off cob
- 1 large Red bell pepper, seeded, chopped into 1”strips
- 1 15oz can Garbanzo beans (chick peas) rinsed, drained
- 1 T Garlic, finely chopped (about 2 cloves)
- 3 T White wine Vinegar
- 2 T Freshly squeezed lemon juice
- 1 T Italian Herbs
- 1 t Kosher sea salt
- ½ t Granulated sugar
- ½ t Fresh Thyme leaves
- ½ t Black pepper
Directions:
- A food processor or mandolin makes quick work of preparing the vegetables.
- Then, combine all ingredients in a large non-metal bowl and stir well.
- Cover tightly with a lid or plastic wrap.
- Refrigerate from 2-24 hours.
- Stir occasionally a couple times while refrigerating.
