Name: Vegetable Salad Medley
Prep time: 15 min
Cook time: 15 min
Yield: 1
Ingredients: 1 cup sugar -; 3/4 cup red wine 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 fresh cauliflowerets -; 2 cans (2-1/4 ounces each) sliced ripe olives, drained -; 1 jar (4 ounces) diced pimientos, drained -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Vegetable Salad Medley

1. 1 cup sugar -

2. 3/4 cup red wine vinegar -

3. 1/2 cup vegetable oil -

4. 1 teaspoon salt -

5. 1/2 teaspoon pepper -

6. 2 cups frozen French-style green beans, thawed and drained -

7. 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained -

8. 1-1/2 cups frozen peas, thawed and drained -

9. 1-1/2 cups frozen corn, thawed and drained -

10. 1 cup each chopped celery, red onion and sweet red pepper -

11. 1 cup fresh cauliflowerets -

12. 2 cans (2-1/4 ounces each) sliced ripe olives, drained -

13. 1 jar (4 ounces) diced pimientos, drained -

How to cook deliciously - Vegetable Salad Medley

1. Stage

In a small 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.