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Vegetable Salad Medley Recipe

Vegetable Salad Medley Recipe

I like to take this salad to potlucks because it feeds a lot of people, and it's so easy to make. It's best when made a day ahead so the flavors can blend.
TOTAL TIME: Prep: 15 min. + chilling YIELD:12-14 servings


  • 1 cup sugar
  • 3/4 cup red wine vinegar or cider vinegar
  • 1/2 cup vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups frozen French-style green beans, thawed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1-1/2 cups frozen peas, thawed and drained
  • 1-1/2 cups frozen corn, thawed and drained
  • 1 cup each chopped celery, red onion and sweet red pepper
  • 1 cup cauliflowerets
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1 jar (4 ounces) diced pimientos, drained


  • 1. In a saucepan, bring the sugar, vinegar, oil, salt and pepper to a boil. In a large bowl, combine the remaining ingredients. Add sugar mixture and toss to coat. Cover and refrigerate for several hours or overnight, stirring occasionally. Serve with a slotted spoon. Yield: 12-14 servings.

Nutritional Facts

3/4 cup: 208 calories, 9g fat (1g saturated fat), 0 cholesterol, 278mg sodium, 30g carbohydrate (18g sugars, 4g fiber), 3g protein.

Reviews for Vegetable Salad Medley

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Reviewed Feb. 2, 2016

"This is my favorite go-to recipe for potlucks. It's easy to make and the recipe makes a lot. I always take the recipe with me when I take this somewhere because people always ask me for it."

Reviewed Aug. 28, 2012

"My new favorite salad! I added quite a bit more cauliflower than the recipe called for & still had a lot of liquid left over."

Reviewed Feb. 5, 2009

"I got rave reviews for this recipe from family and friends. The sauce is amazing. The whole salad is excellent."

Reviewed Jul. 10, 2008

"Yum! I made this for church potluck and it was the first dish gone. easy to make and transport. Also easy to double for the next picnic! I've shared the recipe with several people already."

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