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Sweet-Sour Vegetable Salad

1 review
Total Time
Prep: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Lucille Terry, Frankfort, Kentucky

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jan. 13, 2023

This marinated medley using canned veggies is excellent for potlucks, accompanied by yeast rolls, cornbread muffins or Parmesan cheese squares. —Lucille Terry, Frankfort, Kentucky

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Test Kitchen Approved

Sweet-Sour Vegetable Salad

1 review
Prep Time 25 min
Yield 24 servings

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
Text Ingredients

Directions

  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.

Nutrition Facts

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

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