Featured Image - Mixed Vegetable Salad

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Try this Mixed Vegetable Salad when you’re looking for a cold dish to serve with dinner. It’s a nice variation on 3-Bean Salad. 

Serving Mixed Vegetable Salad in a Brown Pyrex Bowl

(Post modified with new photos on 7/24/23.)

When summer arrives, I want quick and easy foods to prepare. Foods that won’t heat up my kitchen. Cold foods to go with grilled chicken, pork, or steak.

This recipe fits the bill perfectly. The sweet vinegar sauce goes well with barbecue or grilled foods. And it adds bright color to your table and plate. Which is always nice. It also works well for picnics or potlucks as you don’t need to worry as much about keeping it cold as you do for potato salad or other salads with cream or mayonnaise.

 

More Summer Salad Ideas

 

Ingredients for Mixed Vegetable Salad

(See the full recipe at the bottom of this post.)

  • frozen mixed vegetables
  • canned kidney beans
  • sweet onion
  • granulated sugar
  • apple cider vinegar
  • cornstarch
  • kosher salt
  • freshly ground black pepper

 

Instructions for Making This Recipe

Ingredients for this Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Drain the kidney beans.

Using a sharp knife and cutting board, mince the sweet onion.

 

Make the Salad

Place the frozen mixed vegetables in a medium glass bowl and microwave on high for 3-5 minutes until crisp-tender.

Add Beans and Diced Onion to the Vegetables

Stir in the drained kidney beans and minced sweet onion.

 

Prepare the Vinegar Dressing

Prepare the Sweet and Sour Sauce

In a small saucepan over medium heat, bring the granulated sugar, apple cider vinegar and cornstarch to a boil, whisking constantly until thickened.

Pour Sauce over Vegetables

Allow the sauce to cool for 5 minutes and then pour over the mixed vegetables.

Season Salad with Salt and Black Pepper

Season with kosher salt and freshly ground black pepper. Toss to combine.

Cover and Refrigerator for Several Hours Before Serving

Cover and refrigerate for 2-4 hours.

For optimum flavor, be sure to allow 2-4 hours for this salad to chill in the refrigerator to allow the sauce to seep into the vegetables and beans.

This salad recipe will serve 4-6 people.

Recipe for Honey-Glazed Grilled Chicken Thighs - Labor Day Menu Ideas

Serve Mixed Vegetable Salad with Honey Glazed Grilled Chicken Thighs or Slow-Cooked Country Style Ribs.

See more Salad Ideas Here. Browse Picnic Recipe Ideas Here. 

 

Featured Image - Mixed Vegetable Salad

Mixed Vegetable Salad

Here's a variation on 3-Bean Salad. Enjoy!
Prep Time 10 minutes
Cook Time 15 minutes
Refrigerate: 4 hours
Total Time 4 hours 25 minutes
Serving Size 6

Ingredients

  • 10 oz. frozen mixed vegetables
  • 15 oz. kidney beans rinsed and drained
  • 1 cup sweet onion chopped

Sweet and Sour Sauce

Instructions

Prepare the Ingredients

  • Drain the kidney beans.
  • Using a sharp knife and cutting board, mince the sweet onion.

Make the Salad

  • Place the frozen mixed vegetables in a medium glass bowl and microwave on high for 3-5 minutes until crisp-tender.
  • Stir in the kidney beans and minced onion.

Prepare the Sweet and Sour Sauce

  • In a small saucepan over medium heat, bring granulated sugar, cider vinegar, and cornstarch to a boil, whisking constantly until thickened.
  • Let cool for 5 minutes and pour over vegetables. Season with kosher salt and freshly ground black pepper. Toss to combine. Refrigerate for 2-4 hours. Serves 4-6.

Nutrition

Calories: 235kcal | Carbohydrates: 51g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.05g | Sodium: 221mg | Potassium: 435mg | Fiber: 7g | Sugar: 27g | Vitamin A: 2400IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 3mg

 

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