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

 

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Author: lets be yummy

Ingredients

• 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

Instructions

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

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