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Fiesta Vegetable Salad

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

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.

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Reviews

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Average Rating:
  • HBcook
    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.