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Fiesta Vegetable Salad Recipe

Fiesta Vegetable Salad Recipe photo by Taste of Home

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A friend shared this recipe with me. Not only does it look pretty, it can be made ahead and kept in the refrigerator for several days.

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Fiesta Vegetable Salad Recipe

Prep: 15 min. + chilling

Yield: 12-14 Servings

15 15

Ingredients

1 package (16 ounces) frozen cut green beans, thawed and drained
1 package (16 ounces) frozen peas, thawed and drained
1 package (16 ounces) frozen corn, thawed and drained
1 each medium green, sweet yellow and red pepper, diced
1 cup chopped celery
1 cup chopped onion
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1 teaspoon salt
1/2 teaspoon pepper

Directions

In a large bow, combine the vegetables; set aside. In a saucepan, heat the sugar, vinegar, oil, water, salt and pepper over medium heat until sugar is dissolved. Pour warm dressing over vegetables; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with a slotted spoon. Yield: 12-14 servings.

Nutritional Facts 1 serving (3/4 cup) equals 202 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 252 mg sodium, 31 g carbohydrate, 4 g fiber, 3 g protein.

Originally published as Fiesta Vegetable Salad in Country Extra January 2001, p51

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Fiesta Vegetable Salad

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(1-1) of 1 reviews

Reviewed on Apr. 14, 2009 by HBcook

I did not like this recipe. The green beans were slightly rubbery and the dressing was too tart. My husband was more receptive but I won't be making it again.