Make-Ahead Vegetable Medley Recipe

5 3 3
Make-Ahead Vegetable Medley Recipe
Make-Ahead Vegetable Medley Recipe photo by Taste of Home
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Make-Ahead Vegetable Medley Recipe

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5 3 3
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.
MAKES:
16-18 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
16-18 servings
TOTAL TIME:
Prep: 10 min. + chilling

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

Directions

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

3/4 cup: 243 calories, 9g fat (1g saturated fat), 0 cholesterol, 429mg sodium, 38g carbohydrate (22g sugars, 5g fiber), 5g protein.

  • 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
  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

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MY REVIEW
Safety Sue User ID: 5608683 9953
Reviewed May. 21, 2014

"This recipe is nearly identical to my mothers recipe. We used baby corn on the cob, and insead of cider vinegar we used garlic red wine vinegar. Baby pearl onion rings are nice too! This bottom of the bowl extras make a great topper for a mixed green salad the next day! [email protected]!"

MY REVIEW
sjmm User ID: 5661986 201205
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
[email protected] User ID: 1193357 8112
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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