Naoma's Tangy Vegetable Salad
- Minutes to Prepare:
- Number of Servings: 17
Ingredients
Dressing:1 C white sugar3/4 C white or cider vinegar1/2 C canola oil1 Tbsp waterSalad:1 C chopped onion1 C chopped bell pepper-red, green, or yellow1 C chopped celery1 small jar chopped pimento, drained1 can kidney beans, drained and rinsed1 C frozen green peas1 1/2 C frozen white or yellow sweet corn1 1/2 C frozen French-style green beans
Combine dressing ingredients in small sauce pan. Bring to a boil and set aside.
In a large bowl, combine frozen vegetables.Pour dressing over frozen veggies. This will cool the dressing, while cooking the veggies slightly.
Add the rest of the veggies. Stir until ingredients are combined. Let set overnight to allow flavors to marry. Stir occasionally.
Serving Size: 17 3 oz servings
Number of Servings: 17
Recipe submitted by SparkPeople user WEIGH2BIG1.
In a large bowl, combine frozen vegetables.Pour dressing over frozen veggies. This will cool the dressing, while cooking the veggies slightly.
Add the rest of the veggies. Stir until ingredients are combined. Let set overnight to allow flavors to marry. Stir occasionally.
Serving Size: 17 3 oz servings
Number of Servings: 17
Recipe submitted by SparkPeople user WEIGH2BIG1.
Nutritional Info Amount Per Serving
- Calories: 160.2
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 188.5 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.8 g
- Protein: 2.9 g
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