Marinated Vegetable Salad

Name: Marinated Vegetable Salad
Prep time: 20 min
Total time: 35 min
Ingredients: 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; 0.25 cup red-wine vinegar; 1 teaspoon Dijon mustard; 1 cup grape tomatoes, halved; 0.5 cup feta cheese, crumbled; 0.25 cup salted almonds, chopped

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By

Martha Stewart Test Kitchen

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

35 mins

Servings:

4

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.

Ingredients

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
¼ cup red-wine vinegar
1 teaspoon Dijon mustard
1 cup grape tomatoes, halved
½ cup feta cheese, crumbled
¼ cup salted almonds, chopped

Directions

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.
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.