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Green Bean Confetti Salad

People often ask for this recipe. They love the tangy and sweet flavors in the salad dressing. When I'm in a pinch for time, I speed things up with canned vegetables.—Patricia Eckard, Singers Glen, Virginia
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 1-3/4 cups frozen French-style green beans
  • 1-3/4 cups frozen peas
  • 1-1/2 cups canned white or shoepeg corn
  • 1-1/2 cups frozen lima beans
  • 1 medium red onion, chopped
  • 2 celery ribs, chopped
  • 1/2 cup chopped sweet red pepper
  • 1 jar (2 ounces)sliced pimientos, drained
  • 1 cup sugar
  • 3/4 cup cider vinegar


  • In a large bowl, combine the first eight ingredients. In a small saucepan, bring the sugar and vinegar to a boil; boil for 3 minutes. Pour over vegetables. cover and refrigerate until serving. Serve with a slotted spoon.
Nutrition Facts
3/4 cup: 244 calories, 1g fat (0 saturated fat), 0 cholesterol, 271mg sodium, 58g carbohydrate (33g sugars, 7g fiber), 7g protein.

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  • donnadenny
    Apr 12, 2014

    OK Not my family favoite

  • ozarkmama
    Dec 24, 2012

    This a great salad to make ahead for special holiday or potluck dinners. I also serve this with Taco Crescent Bake with Chocolate Peanut Butter Cake as on pages 16 and 17 of the 2005 Quick Cooking Annual Recipes Book. This is a great meal!

  • prenk1dm
    Jun 12, 2010

    I've made this several times for church potlucks and everyone loves it.

  • Butterfly29
    May 3, 2008

    How good is this Recipe coz im going to try it....