Fiesta Vegetable Salad Recipe

2 1 1
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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2 1 1
Publisher Photo
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.
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
12-14 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

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

  • 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
  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

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HBcook User ID: 2966570 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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