Vegetable Salad Medley
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.
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
Reviews
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.
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My new favorite salad! I added quite a bit more cauliflower than the recipe called for & still had a lot of liquid left over.
I got rave reviews for this recipe from family and friends. The sauce is amazing. The whole salad is excellent.
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.