VEGGIE MEDLEY SALAD

Veggie Medley Salad image

VMS is a great make-ahead recipe and goes well with a salad bar or grill fest. It is an easy dish to take to a picnic or covered-dish affair. The short prep time includes clean-up.

Provided by Texas Barby

Categories Corn

Time 15m

Yield 12-16 serving(s)

Number Of Ingredients 13

Ingredients

2 cups frozen green beans
2 cups frozen green peas
1 (14 ounce) can white shoepeg corn, drained
1 (4 ounce) jar diced pimentos, drained
1 cup celery, diced
1 cup green pepper, diced
1 cup yellow onion, diced
1/2 cup canola oil
3/4 cup cider vinegar
1 tablespoon water
1 cup sugar
1/2 teaspoon salt
1 teaspoon pepper

Steps:

Blanch frozen veggies for 1 minute. Drain well.
Combine first seven ingredients in a medium bowl and set aside.
In a small saucepan, combine the next six ingredients and boil for one minute to dissolve the sugar. This step may be omitted if you use sugar substitute.
Pour the marinade over the veggies and stir to coat. Refrigerate the salad overnight.
Stir salad before serving.

Nutrition Facts : Calories 229.6, Fat 9.6, SaturatedFat 0.8, Sodium 156.3, Carbohydrate 33.9, Fiber 4.3, Sugar 20.5, Protein 4.1

*** Explore more Veggie Medley Salad Recipes »

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