Mexican Vegetable Salad
A vibrant Mexican Vegetable Salad blending crunchy peppers, celery, mushrooms, and corn with a sweet and tangy vinegar dressing, perfect for gatherings and outdoor meals.
Ingredients
- 2 c. chopped onions ⓘ
- 2 c. chopped green pepper
- 2 c. chopped red pepper ⓘ
- 2 c. chopped yellow pepper ⓘ
- 2 c. chopped celery ⓘ
- 1 large jar pimento, drained ⓘ
- 2 cans Shoe Peg white corn, drained ⓘ
- 1 can sliced mushrooms, drained
- 1 can sliced water chestnuts, drained ⓘ
- 2 cans English peas, drained
- 1 c. water ⓘ
- 1 c. sugar ⓘ
- 1/2 c. cider vinegar ⓘ
Instructions
- Mix all chopped vegetables, pimentos, corn, mushrooms, water chestnuts, and peas together in a large bowl.
- In a saucepan, heat water, sugar, and vinegar until the sugar dissolves completely.
- Pour the hot vinegar mixture over the vegetables and stir well.
- Cover and refrigerate for 6 to 8 hours or overnight for best flavor.
- Serve chilled, garnished as desired.
Nutrition & Diet Analysis (per serving)
132
kcal
7% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).