Make-Ahead Vegetable Medley
Make-Ahead Vegetable Medley takes roughly 10 minutes from beginning to end. This recipe serves 18 and costs 67 cents per serving. One serving contains 225 calories, 6g of protein, and 9g of fat. 30 people were impressed by this recipe. If you have canned chickpeas, wax beans, green beans, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced hor d'oeuvre. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. It is brought to you by Taste of Home. Overall, this recipe earns a good spoonacular score of 56%. Similar recipes include Make Ahead Vegetable Salad, Quick Make Ahead Vegetable Salad, and Make-Ahead Spring Vegetable Soup with Pesto.
Servings: 18
Preparation duration: 10 minutes
Ingredients:
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (15-1/4 ounces) small peas, drained
2 cups cider vinegar
1 large cucumber, chopped
1/4 teaspoon garlic powder
1 can (14-1/2 ounces) cut green beans, drained
1/2 cup chopped green pepper
1-1/2 cups chopped onion
1/2 teaspoon pepper
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon seasoned salt
1-1/2 cups sugar
2/3 cup vegetable oil
1 can (14-1/2 ounces) cut wax beans, drained
1 can (7 ounces) white or shoepeg corn, drained
Equipment:
bowl
Cooking instruction summary:
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 CountryAugust/September 1996, p51 Nutritional Facts 1 serving (3/4 cup) equals 243 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 429 mg sodium, 38 g carbohydrate, 5 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large bowl, combine the beans, peas, corn, onion, green pepper, cucumber and pimientos.
2. Combine the remaining ingredients; pour over vegetables and toss to coat. Cover and refrigerate overnight.
Nutrition Information:
covered percent of daily need
