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Sweet-Sour Vegetable Salad

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

  • 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.

Reviews

Average Rating: 5
  • jnb1011
    Sep 5, 2011

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

  • lhamacek
    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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