Calico Vegetable Salad
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4 cans (14.5-15.5 ounces each) vegetables such as corn, carrots, green beans, yellow beans, peas, kidney beans, red beans and lima beans (aim for a mix of colors and textures), drained and rinsed
1/3 cup green pepper, diced
1/3 cup onion, diced
3/4 cup sugar
1/4 cup salad oil
2/3 cup cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
Rinse and drain 4 cans of vegetables. Put into a 1-1/2 quart bowl with a tight cover and mix with green pepper and onion.
In a 1-quart saucepan, mix sugar, salad oil, vinegar, salt and pepper. Bring to a boil until sugar dissolves. Pour over vegetables and refrigerate for 1 or 2 days, stirring occasionally, before serving.
This will keep at least 3 weeks, because the vegetables are pickled.
For a very colorful salad or for a large group, mix 1 can of each of the 8 vegetables and double the cooked dressing.
Gloria Kundert, Moline