Sweet-Sour Vegetable Salad Recipe

5 2 1
Sweet-Sour Vegetable Salad Recipe
Sweet-Sour Vegetable Salad Recipe photo by Taste of Home
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Sweet-Sour Vegetable Salad Recipe

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5 2 1
Publisher Photo
Field editor Lucille Terry of Frankfort, Kentucky quickly assembles this marinated medley using canned veggies. "It's excellent for potlucks, accompanied by yeast rolls, corn bread muffins or Parmesan cheese squares," Lucille suggests.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 2 cups sugar
  • 1-1/2 cups cider vinegar
  • 1 cup canola oil
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 2 cans (15-1/4 ounces each) small peas, drained
  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups thinly sliced celery
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1 jar (7 ounces) diced pimientos, drained

Directions

For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool.
In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon. Yield: 24 servings.
Originally published as Sweet-Sour Vegetable Salad in Taste of Home June/July 2005, p8

Nutritional Facts

1 cup: 219 calories, 9g fat (1g saturated fat), 0 cholesterol, 494mg sodium, 32g carbohydrate (19g sugars, 4g fiber), 4g protein.

  • 2 cups sugar
  • 1-1/2 cups cider vinegar
  • 1 cup canola oil
  • 2 teaspoons salt
  • 2 teaspoons white pepper
  • 2 cans (15-1/4 ounces each) small peas, drained
  • 3 cans (7 ounces each) white or shoepeg corn, drained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) lima beans, drained
  • 1 can (14-1/2 ounces) cut green beans, drained
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
  • 2 jars (4-1/2 ounces each) sliced mushrooms, drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 cups thinly sliced celery
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1 jar (7 ounces) diced pimientos, drained
  1. For dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat; cool.
  2. In a large bowl, combine the remaining ingredients. Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon. Yield: 24 servings.
Originally published as Sweet-Sour Vegetable Salad in Taste of Home June/July 2005, p8

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Reviews forSweet-Sour Vegetable Salad

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MY REVIEW
jnb1011 User ID: 4261108 61064
Reviewed Sep. 5, 2011

"Yummy - like the combination of canned and fresh. Got many requests for the recipe"

MY REVIEW
lhamacek User ID: 98453 206501
Reviewed Jul. 27, 2010

"Great for potlucks - I use black beans instead of lima beans and cut the sugar almost in half without sacrificing taste."

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