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Make Ahead Vegetable Medley

Country.Chef's picture
Ingredients
  Canned kidney beans 16 Ounce, drained, rinsed (1 Can)
  Canned lima beans 15 1⁄4 Ounce, drained, rinsed (1 Can)
  Canned garbanzo beans 15 Ounce, drained, rinsed (1 Can)
  Canned wax beans 14 1⁄2 Ounce, drained (1 Can)
  Canned green beans 14 1⁄2 Ounce, drained (1 Can)
  Canned small peas 15 Ounce, drained (1 Can)
  Canned white shoepeg corn 11 Ounce, drained (1 Can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Cucumber 1 Large, chopped
  Diced pimientos 2 Ounce, drained (1 Jar)
  Cider vinegar 2 Cup (32 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Vegetable oil 2⁄3 Cup (10.67 tbs)
  Seasoned salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Garlic powder 1⁄4 Teaspoon
Directions

In a large bowl, combine all of the beans, peas, corn, onion, green pepper, cucumber and pimientos.
Combine the remaining ingredients; pour over vegetables and mix well.
Cover and refrigerate overnight.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4064 Calories from Fat 1382

% Daily Value*

Total Fat 161 g247.4%

Saturated Fat 19.7 g98.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 7162 mg298.4%

Total Carbohydrates 578 g192.6%

Dietary Fiber 112.7 g450.8%

Sugars 183.7 g

Protein 126 g251.7%

Vitamin A 30.4% Vitamin C 233.5%

Calcium 126.4% Iron 132%

*Based on a 2000 Calorie diet

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Make Ahead Vegetable Medley Recipe