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Healthy Recipes

Marinated Vegetable Salad

8 servings


  • 10 oz. fresh or 1 box frozen green beans thawed
  • 10 oz. fresh or 1 box frozen fresh peas thawed
  • 8 oz. jar pimientos, drained and rinsed
  • 1 c. onions, finely chopped


  • ½ c. sugar or 1 oz. Splenda (24 packets)
  • ¾ c. balsamic or champagne (or white wine) vinegar
  • ¼ c. extra virgin olive oil
  • 2 T. water


1. Drain all the vegetables and combine together in a mixing bowl.

2. Make the marinade by combining the Splenda, vinegar, oil, and water in a mixing bowl, mix with a fork or whisk.

3. Place the ingredients in a 2-quart saucepan and bring to a boil.

4. Then pour the marinade over the vegetables, mix well with a spoon, and refrigerate overnight or up to 2 days.

5. Mix well before serving.

Nutritional Information – Per Serving 
Calories 162
Calories from Fat 62

Amount Per Serving

% Daily Value*



Total Fat 6.9g


Saturated Fat 1.0 g
Trans Fat 0.0g


Cholesterol 0mg


Sodium 112mg


Total Carbohydrates 22.3g


Dietary Fiber 3.3g
Sugar 16.2g


Protein 2.7g
Vitamin A 17%
Vitamin C 27%
Calcium 2%
Iron 5%


* Based on a 2000 Calorie Diet

Source: Woodhull Hospital / North Brooklyn Health Network


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