This recipe should be prepared 12-24 hours in advance and is served chilled.
The Medley can be used as a side, but is also very good for snacking. It goes great with just about any meal and has become a traditional holiday meal. It is also great on hot summer days or anytime we have guests.
It’s sweet-and-sour flavor, beautiful colors, and crunchiness means even the kids will eat it
Note: Both canned or frozen vegetables work fine.
Ready
- ½ cup oil
- ⅔ cup vinegar
- ¾ cup sugar
- 1 cup corn
- 1 cup green beans, bite-size
- 1 cup carrots, chopped
- 1 med. yellow onion, chopped or sliced
- 1 green or red pepper (or ½ of each)
- 16 oz. Red beans (can substitute Kidney beans)
Set
- Vegetable chopper, if you have one
- Medium-sized bowl
Go
- Prepare vegetables in a bowl. (The onion can be finely chopped, or as I prefer, cut only into strips so the kids can pick them out…)
- Heat oil, vinegar and sugar to a boil. Stir, reduce heat and simmer for 10-15 minutes.
- Pour liquid over vegetables and stir. Salt and pepper to taste.
- Cover and refrigerate for 12-24 hours. Serve chilled.