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Sweet & Sour Salad

Sweet & Sour Salad Recipe

Need a fast, easy, nutritional and great tasting dish? This is it! This is the go to recipe any season, but I especially like it in the summer… at the beach. It is fast and easy to prepare, I mean how hard is it to open cans, do a little chopping and measuring? This dish is great to throw in a cooler and go. The longer it marinates the tastier it becomes. Warning: finding a large enough container to mix it in is a challenge, but once your family/friends taste this you will be downsizing your storage container!!

5.0 from 1 reviews
Sweet & Sour Salad
  • 2 cups Sugar
  • 1½ cups cider vinegar
  • 1 cup olive oil
  • 2 teaspoon salt
  • 2 teaspoon pepper
  • 2 cans (15¼ oz each) small peas, drained
  • 1 can (11 oz) shoepeg corn, drained
  • 1 can (16 oz) kidney beans, drained
  • 1 can (15¼ oz) lima beans, drained
  • 1 can (14½ oz) cut green beans, drained
  • 1 can (14 oz) water-packed artichoke hearts, drained and halved
  • 2 jars (4½ oz each) sliced mushrooms, drained
  • 1 can (8 oz) sliced water chestnuts, drained
  • 1 cup chopped onion
  • 1 cup chopped sweet red pepper
  • 1 cup chopped green pepper
  • 1 jar (7 oz) diced pimentos, drained
  1. For the dressing, combine the sugar, vinegar, oil, salt and pepper in a large saucepan. Bring to a boil. Remove from the heat, cool. In a large bowl, combine the remaining ingredients, Drizzle with dressing and toss to coat. Cover and chill for 8 hours. Serve with a slotted spoon

About Jenny

One comment

  1. This was soo good. I plan to make this again soon.

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