Vegetable Medley Salad

Recipe By: Esther Mishler  
'MY GRANDPARENTS tended a big garden and grew and canned all their own vegetables. Grandma always had the ingredients on hand for this salad, and I think she was happy to have a recipe that she could make well ahead when planning that big Easter dinner.'
  • Prep: 20 Minutes
  • |
  • Cook: 0 Minutes
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  • Total: 20 Minutes
  • 1 medium head cauliflower, broken into florets and blanched
  • 1 medium onion, sliced into rings
  • 1 (16 ounce) can green beans, drained
  • 1 (16 ounce) can wax beans, drained
  • 1 (16 ounce) can lima beans, drained
  • 1 (16 ounce) can kidney beans, rinsed and drained
  • 4 sweet pickles, sliced
  • 3 carrots, sliced and blanched
  • 1 1/2 cups vinegar
  • 3/4 cup water
  • 1/2 cup sweet pickle juice
  • 2 cups sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon dry mustard
  1. In a large bowl, combine cauliflower, onion, all of the beans, pickles and carrots. In a medium saucepan, bring remaining ingredients to a boil. Boil for 2 minutes, stirring occasionally. Pour over vegetables; stir gently. Cover and chill overnight. Stir again; drain before serving.
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Nutrition Information
Reviewed By: Keener2
I have made this recipe for years. Sometimes, I just use 7 or 8 different kinds of beans. I use a hot sweet pickle juice and throw in some chopped pickles, a few hot peppers and a bit more pickle juice. Really good and fat free.