Make-Ahead Vegetable Medley
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I like experimenting with different combinations and this is one of my most popular creations. I make it often for potlucks and seldom is there any left over.
SERVINGS: 16-18
CATEGORY: Salads
METHOD: Overnight Recipes
TIME: Prep: 10 min. + chilling
Ingredients:
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-3/4 ounces) lima beans, rinsed and drained
- 1 can (15 ounces) garbanzo beans, rinsed and drained
- 1 can (14-1/2 ounces) wax beans, drained
- 1 can (14-1/2 ounces) green beans, drained
- 1 can (15 ounces) small peas, drained
- 1 can (11 ounces) white shoepeg corn, drained
- 1-1/2 cups chopped onion
- 1/2 cup chopped green pepper
- 1 large cucumber, chopped
- 1 jar (2 ounces) diced pimientos, drained
- 2 cups cider vinegar
- 1-1/2 cups sugar
- 2/3 cup vegetable oil
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon pepper
- 1/4 teaspoon garlic powder
Directions:
In a large bowl, combine all of the beans, peas, corn, onion, green pepper, cucumber and pimientos. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate overnight. Yield: 16-18 servings.