New This Month

Marinated Vegetable Salad

This colorful summer salad is packed with vitamins. Bright orange carrots scream "beta-carotene" loud and clear. Green beans, peas, and almonds bring vitamin B -- and almonds also add a dose of E to the dish.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Kate Sears

Source: Body+Soul, July/August 2008


  • Coarse salt and ground pepper
  • 1 cup green beans, stems removed, halved crosswise
  • 1 carrot, cut into strips
  • 1 cup peas
  • 1 cup corn kernels
  • 3 tablespoons olive oil
  • 1 small red onion, diced
  • 2 yellow squashes, cut into strips
  • 1/4 cup red-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 cup grape tomatoes, halved
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup salted almonds, chopped


  1. In a medium pot of boiling salted water, cook green beans and carrot until crisp-tender, 1 to 2 minutes. Add peas and corn during the last minute of cooking. Drain. Run under cold water; drain, dry well, and put in a bowl.

  2. In a large skillet, heat 1 tablespoon oil over medium. Add onion; cook until soft, 5 to 7 minutes. Add squashes; cook until crisp-tender, about 3 minutes. Place in bowl with drained veggies; add rest of oil, vinegar, mustard, and tomatoes. Add salt and pepper; toss. Top with feta and almonds.

Cook's Notes

We recommend taking advantage of fresh peas and corn, since they're both in season. In a pinch, you can always substitute frozen; just thaw and dry before using.

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