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Make-Ahead Vegetable Medley Recipe
Make-Ahead Vegetable Medley Recipe photo by Taste of Home

Make-Ahead Vegetable Medley Recipe

Read Reviews (2)
5 2
Publisher Photo
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.
TOTAL TIME: Prep: 10 min. + chilling
MAKES:16-18 servings
TOTAL TIME: Prep: 10 min. + chilling
MAKES: 16-18 servings

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

Nutritional 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.

Directions

  1. 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.
Originally published as Make-Ahead Vegetable Medley in Country August/September 1996, p51

Nutritional 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.

Reviews for Make-Ahead Vegetable Medley(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
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 (2)
4 Star
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MY REVIEW
Reviewed Apr. 10, 2011

I have made this recipe several times and almost everyone that tastes it asks for the recipe.I prefer to use Balsamic Vinegar and add a few pinches of crushed red pepper.

This recipe is becoming a tradition for family get-togheter in our family.

MY REVIEW
Reviewed Jul. 23, 2008

I made this recipe for a picnic, and it really was a hit. I had a few people ask me for the recipe they said it was so tastey and they wanted to make it themselves.

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