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Forkin
Side DishSalad

Fisherman Salad

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
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Fisherman Salad

Mise en place

Ingredients

Measurements

Converted for display; the recipe amounts stay equivalent.

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. 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. 2

    In a small saucepan, combine the neutral oil, white vinegar, granulated sugar, salt, and black pepper.

    About 2 min

  3. 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. 4

    Remove the dressing from the heat and set it aside to cool for about 10 minutes.

    About 10 min

  5. 5

    Pour the slightly cooled dressing over the vegetable mixture in the bowl.

    About 1 min

  6. 6

    Gently stir everything together until all the vegetables are evenly coated with the dressing.

    About 1 min

  7. 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. 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

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.

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