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Make-Ahead Vegetable Medley

Make-Ahead Vegetable Medley
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.
16-18 ServingsPrep: 10 min. + chilling

Ingredients

  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (14-1/2 ounces) cut wax beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (15-1/4 ounces) small peas, drained
  • 1 can (7 ounces) white or 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 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.
© Taste of Home 2013

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Make-Ahead Vegetable Medley (continued)

Nutrition Facts: 1 serving (3/4 cup) equals 243 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 429 mg sodium, 38 g carbohydrate, 5 g fiber, 5 g protein.
© Taste of Home 2013