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:

Quickview
224k Calories
5g Protein
9g Total Fat
31g Carbs
8% Health Score
Limit These
Calories
224k
11%

Fat
9g
14%

  Saturated Fat
6g
42%

Carbohydrates
31g
10%

  Sugar
14g
16%

Cholesterol
0.0mg
0%

Sodium
323mg
14%

Get Enough Of These
Protein
5g
12%

Manganese
0.58mg
29%

Fiber
5g
24%

Vitamin C
17mg
21%

Folate
65µg
16%

Vitamin A
627IU
13%

Vitamin B6
0.25mg
12%

Vitamin K
12µg
12%

Magnesium
47mg
12%

Phosphorus
114mg
11%

Iron
2mg
11%

Potassium
364mg
10%

Copper
0.2mg
10%

Vitamin B1
0.11mg
7%

Zinc
0.91mg
6%

Calcium
50mg
5%

Vitamin B2
0.07mg
4%

Vitamin B3
0.85mg
4%

Vitamin B5
0.37mg
4%

Selenium
2µg
4%

Vitamin E
0.46mg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Restaurant Style Salsa
Golden Sunshine Dairy-Free Pancakes
Roasted Mushrooms with Rosemary and Garlic
Chicken and Vegetable Lo Mein
Andrew Carmellini's Chicken Pot Pie
Mini Fruit Tarts
Saucy Stir-Fry Pork
Eggs in Purgatory
Lemon Blueberry Cheesecake French Toast Streusel Muffins
The Best Chicken Parmesan
Food Trivia

Some yoghurt contain beef or pork gelatin.

Food Joke

You've got your head so far up your ass you can chew your food twice.

Popular Recipes
Peanut Butter Cup S’mores Popcorn

Lifes Ambrosia

Mediterranean semolina cake

Foodista

Stir-Fried Rice with Chinese Sausage

Serious Eats

Carrot and Cabbage Salad With Coriander+cumin Dry Rub

Foodista

Cold Corn and Shrimp Soup

Framed Cooks