Sweet-Sour Vegetable Salad

Total Time Prep: 25 min. + chilling
Yield 24 servings
Test Kitchen Approved
This marinated medley using canned veggies is excellent for potlucks, accompanied by yeast rolls, cornbread muffins or Parmesan cheese squares. —Lucille Terry, Frankfort, Kentucky

Ingredients

  • 2 cups sugar
  • 1-1/2 cups cider vinegar
  • 1 cup canola oil
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 2 cans (15-1/4 ounces each) small peas, drained
  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups thinly sliced celery
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1 jar (7 ounces) diced pimientos, drained

Directions

  1. For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool.
  2. In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon.

Nutrition Facts

1 cup: 219 calories, 9g fat (1g saturated fat), 0 cholesterol, 494mg sodium, 32g carbohydrate (19g sugars, 4g fiber), 4g protein.

This marinated medley using canned veggies is excellent for potlucks, accompanied by yeast rolls, cornbread muffins or Parmesan cheese squares. —Lucille Terry, Frankfort, Kentucky
Recipe Creator

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