Calico Vegetable Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For dressing:
4 1/2 c. sugar
1 T. dry mustard
1/2 tsp. salt
1/4 tsp. white pepper
1 tsp. garlic powder
2 1/2 c. white vinegar
dash or two of Tabasco hot sauce
1 c. vegetable oil
For salad:
1 15-16 oz. can each of the following: large, dark red kidney beans; small red beans; green lima beans, French style green beans (cut into bite-size pieces); Italian flat green beans; green shellie beans; Cannellini white kidney beans; black-eye peas; black beans (rinse these); pinto beans; cut yellow wax beans; yellow whole kernel sweet corn; white shoepeg corn; sliced carrots
2 cans mixed vegetables
1 can black olives, drained and sliced
1 can sliced carrots
1 small can pimentos, chopped
1 small can artichoke hearts, drained and sliced
3 c. chopped celery
2 c. chopped sweet red onion
1 large green bell pepper, chopped
1 large red, yellow, or orange bell pepper, chopped
2 large cucumbers, seeded and diced
2 pts. grape tomatoes, halved and/or quartered
12 oz. fresh button mushrooms
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Directions: |
Directions:Sift the dry ingredients into a large, heavy saucepan. Add the vinegar and vegetable oil the pan and stir to mix thoroughly. Bring to a rolling boil. Remove from heat and allow to cool.
Drain the canned vegetables, wash and prepare the fresh vegetables and combine them all into a large lidded container.
When the dressing has cooled to room temperature, pour it over the vegetables, stirring until everything is well coated. Cover and refrigerate. Let marinate several hours -- a minimum of overnight and as many as two or three days -- stirring occasionally. |
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Notes: |
Personal
Notes: This recipe is great for a big gathering. A couple of years ago, I packed up all the cans and other ingredients, except for the fresh veggies which I bought locally, and took them with us to a cabin in the woods to make for a Poe reunion that was held south of Lexington, KY over the July 4th weekend. Everyone loved my "Illinois Bean Salad."
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