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A bowl of colorful salad with green beans, chickpeas, cherry tomatoes, red onions, cucumber, and fresh herbs on a white surface, next to a red-striped towel.

Marinated Vegetable Salad

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This fresh marinated vegetable salad is made the night before so it's ready to serve straight from the fridge. Crisp green beans, chickpeas, and cherry tomatoes soak in a sherry vinaigrette overnight for a make-ahead side that's full of flavor.
Course Side dish
Cuisine American
Prep Time 18 minutes
Cook Time 2 minutes
Marinating 8 hours
Total Time 8 hours 20 minutes
Servings 8 cups
Calories 211
Author Gina Dickson

Ingredients

  • 8 ounces green beans fresh
  • 15 ounces chickpeas garbanzo beans, canned, drained and rinsed
  • 1 cup cherry tomatoes halved, from 1 pint
  • 3/4 cup celery thinly diagonally sliced
  • 3/4 cup red onion thinly sliced, from 1 small onion
  • 3 tablespoons sherry vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons Seven Seas Garlic and Herb Dressing Mix or Seven Seas Zesty Italian Dressing Mix
  • 6 tablespoons olive oil
  • 1/4 cup basil chopped, fresh

Instructions

Blanch the Green Beans

  • Fill a medium bowl with ice and water.
  • Bring a pot of salted water to a boil over high heat.
  • Add the green beans and cook until tender-crisp and bright green.
    Light blue pot filled with fresh, chopped green beans, set against a white background.
  • Using a slotted spoon or tongs, immediately transfer the green beans to the ice water and let stand until thoroughly chilled.
  • Remove the green beans and pat dry with a paper towel, then cut into 1 1/2-inch pieces and place in a large bowl.

Combine the Vegetables

  • Add the chickpeas, tomatoes, celery, and red onion to the bowl with the green beans.
    A white bowl with sliced red onion, diced celery, cherry tomatoes, chickpeas, and chopped green beans arranged in separate sections.
  • Set aside while you prepare the vinaigrette.

Make the Vinaigrette

  • Whisk together the sherry vinegar, honey, Dijon mustard, dressing mix, salt, and black pepper in a small bowl.
    A white mixing bowl with yellow vinaigrette dressing and a light blue whisk inside, set on a white surface.
  • Slowly drizzle in the olive oil, whisking constantly, until the vinaigrette is emulsified.

Marinate the Salad

  • Drizzle the vinaigrette over the vegetables and toss until evenly coated.
  • Cover and chill until the onions are tender and the vegetables are flavorful, at least 8 hours and up to 24 hours, tossing occasionally.

Finish and Serve

  • Just before serving, toss the salad with the basil.
  • Serve chilled or at room temperature.

Notes

  • Make Ahead: Vegetables can be blanched and chopped a day ahead. Add the marinade 8 hours before serving so the vegetables can fully absorb the dressing, or let them marinate up to 24 hours for the most flavor.
  • Storage: Keeps in the refrigerator for up to 5 days. Vegetables are crispest for the first 2 days, then soften somewhat but remain good to eat through day 5. 
  • Substitutions: Sherry vinegar can be replaced with red wine vinegar. Seven Seas Zesty Italian Dressing Mix can be used in place of the Garlic and Herb mix.
  • Variations: Blanched asparagus, multicolored peppers, or cucumbers can be used alongside or in place of the green beans and tomatoes, depending on what's in season.

Nutrition

Serving: 1cup | Calories: 211kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 366mg | Potassium: 310mg | Fiber: 5g | Sugar: 7g | Vitamin A: 385IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 2mg
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