Side DishSalad

Fisherman Salad

Name: Fisherman Salad
Prep time: 15 min
Cook time: 5 min
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 425 g canned french-cut green bean drained; 425 g canned corn drained; 1 pcs green bell pepper finely diced; 115 g jarred pimiento peppers drained and chopped; 80 g green onion thinly sliced; 120 ml neutral oil; 120 ml white vinegar; 100 g granulated sugar; 1 tsp salt; 0.5 tsp black pepper freshly ground

This is a classic make-ahead marinated vegetable salad with a tangy, sweet-and-sour dressing. Canned green beans and corn are combined with fresh bell pepper and green onions for a simple, crunchy side dish perfect for gatherings.

An original recipe by Forkin

Total time: 8 hr 20 min
Serves: 6
Difficulty: Easy
Per serving: 293 kcal

Mise en place

Ingredients

425 gcanned french-cut green bean, drained
425 gcanned corn, drained
1 pcsgreen bell pepper, finely diced
115 gjarred pimiento peppers, drained and chopped
80 ggreen onion, thinly sliced

dressing

120 mlneutral oil
120 mlwhite vinegar
100 ggranulated sugar
1 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

large bowl · small saucepan · cutting board · knife · whisk

The method

Step by step

1
In a large non-reactive bowl, combine the drained green beans, drained corn, diced green bell pepper, chopped pimientos, and sliced green onions.
About 10 min
Cook’s note: A glass or ceramic bowl works best as the acidic dressing can react with metal.
2
In a small saucepan, combine the neutral oil, white vinegar, granulated sugar, salt, and black pepper.
About 2 min
3
Place the saucepan over medium heat and stir until the sugar is completely dissolved, about 2-3 minutes; do not let it come to a rolling boil.
About 3 min
Cook’s note: Heating the dressing helps the sugar dissolve fully for a smooth, not grainy, texture.
4
Remove the dressing from the heat and set it aside to cool for about 10 minutes.
About 10 min
5
Pour the slightly cooled dressing over the vegetable mixture in the bowl.
About 1 min
6
Gently stir everything together until all the vegetables are evenly coated with the dressing.
About 1 min
7
Cover the bowl and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to marinate.
About 8 hr
Cook’s note: The marinating time is crucial for the vegetables to absorb the dressing and for the flavors to develop.
8
Before serving, give the salad a final stir and drain off any excess dressing if you prefer.
About 1 min
Cook’s note: This salad is best served chilled or at cool room temperature.

Per serving

Nutrition

60%Score

Calories: 293kcal
Protein: 1.9g
Carbs: 25.2g
Fat: 20.7g
Fibre: 3.1g
Sugar: 19.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container in the refrigerator.