FIESTA VEGETABLE SALAD

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Fiesta Vegetable Salad image

A friend shared this recipe with me. Not only does it look pretty, it can be made ahead and kept in the refrigerator for several days.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12-14 servings.

Number Of Ingredients 12

1 package (16 ounces) frozen cut green beans, thawed and drained
1 package (16 ounces) frozen peas, thawed and drained
1 package (16 ounces) frozen corn, thawed and drained
1 each medium green, sweet yellow and red pepper, diced
1 cup chopped celery
1 cup chopped onion
1 cup sugar
3/4 cup cider vinegar
1/2 cup vegetable oil
1 tablespoon water
1 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large bow, combine the vegetables; set aside. In a saucepan, heat the sugar, vinegar, oil, water, salt and pepper over medium heat until sugar is dissolved. Pour warm dressing over vegetables; toss to coat. Cover and refrigerate for 2 hours or overnight. Serve with a slotted spoon.

Nutrition Facts :

*** Explore more Fiesta Vegetable Salad Recipes »

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