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
Mise en place
Ingredients
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
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
- 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
Store in an airtight container in the refrigerator.
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