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Fiesta Vegetable Salad Recipe
Fiesta Vegetable Salad Recipe photo by Taste of Home
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Fiesta Vegetable Salad Recipe

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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.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:12-14 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 12-14 servings

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

Nutritional Facts

3/4 cup: 202 calories, 8g fat (1g saturated fat), 0mg cholesterol, 252mg sodium, 31g carbohydrate (19g sugars, 4g fiber), 3g protein .

Directions

  1. 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.
Originally published as Fiesta Vegetable Salad in Country Extra January 2001, p51


Reviews for Fiesta Vegetable Salad

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MY REVIEW
HBcook 89094
Reviewed Apr. 14, 2009

"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."

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