Piquant Mixed Vegetable Salad Recipes

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PIQUANT MIXED VEGETABLE SALAD



Piquant Mixed Vegetable Salad image

Make and share this Piquant Mixed Vegetable Salad recipe from Food.com.

Provided by PalatablePastime

Categories     Beans

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 (14 1/2 ounce) can mixed vegetables
1 (15 ounce) can kidney beans
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
3/4 cup sugar
1/2 cup apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons cornstarch

Steps:

  • Place mixed vegetables and kidney beans in a colander or strainer and rinse thoroughly; drain.
  • Mix together mixed vegetables, kidney beans, celery, onion, and bell peppers in a large bowl.
  • Heat sugar, vinegar, salt, pepper, garlic powder and cornstarch in a saucepan over medium heat, stirring until sugar and cornstarch dissolve; continue stirring until thickened; remove from heat.
  • When dressing has cooled somewhat, toss with salad, mixing well.
  • Chill well before serving.

Nutrition Facts : Calories 158.9, Fat 0.5, SaturatedFat 0.1, Sodium 386.2, Carbohydrate 34.5, Fiber 4.8, Sugar 21.8, Protein 4.4

MIXED VEGETABLE SALAD



Mixed Vegetable Salad image

Make and share this Mixed Vegetable Salad recipe from Food.com.

Provided by grandme26

Categories     Vegetable

Time 40m

Yield 12-18 serving(s)

Number Of Ingredients 9

1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1/2 cup celery, thinly sliced
1 bag frozen mixed vegetables
1 can kidney bean, drained
1 can garbanzo beans, drained
1/2 cup cider vinegar
1/4 cup Splenda sugar substitute
1 tablespoon cornstarch

Steps:

  • Cook vegetables as directed on package.
  • Drain and cool.
  • Drain and rinse beans.
  • Mix first 6 ingredents together.
  • In a small sauce pan combine vinegar, Splenda and corn starch.
  • Cook until slightly thickened.
  • Adjust vinegar and Splenda to your tastes.
  • Should have a sweet/sour taste.
  • Add dressing to vegetables.
  • Serve cold.

Nutrition Facts : Calories 92.3, Fat 0.7, SaturatedFat 0.1, Sodium 214.8, Carbohydrate 17.5, Fiber 4.1, Sugar 1.1, Protein 4.3

MIXED VEGETABLE SALAD



Mixed Vegetable Salad image

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen mixed vegetables
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch

Steps:

  • Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

Nutrition Facts : Calories 151 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 34g carbohydrate (21g sugars, Fiber 5g fiber), Protein 5g protein.

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