Tangy Vegetable Medley Recipe


Preparation Time5 MinCooking Time10 Min
Ready In15 MinDifficulty LevelEasy
Health IndexAverageCuisine
VegetarianMain Ingredient
Interest Group


 Fresh green beans/Green beans (whole) - 2 packages (10 ounces each), frozen2 Pound
 Baby lima beans10 Ounce, frozen (1 package)
 Fresh corn/Kernel corn - 1 package (10 ounces) , frozen and thawed2 Medium, cooked (2 cups)
 Celery stalks2 Large, thinly sliced (1 cup)
 Red onion1 Medium, chopped (1/2 cup)
 Sweet red pepper1 , halved, seeded and diced
 Pimiento4 Ounce, sliced (1 jar)
 White vinegar3⁄4 Cup (12 tbs), distilled
 Vegetable oil3⁄4 Cup (12 tbs)
 Water2 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄2 Teaspoon
 Paprika1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 3114 Calories from Fat 1529

% Daily Value*

Total Fat 173 g266.7%

Saturated Fat 22.8 g114%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2221.9 mg92.6%

Total Carbohydrates 327 g109%

Dietary Fiber 108 g432.1%

Sugars 62.8 g

Protein 90 g179.1%

Vitamin A 188.5% Vitamin C 481.2%

Calcium 32.4% Iron 124.5%

*Based on a 2000 Calorie diet



1) Take a large pot filled with water.
2) Boil the water and cook the fresh green beans in boiling water for 7 minutes. keep aside the boiled green beans.
3) If using the frozen green beans, cook as per the package instructions.
4) Cut the green beans into 2 inch lengthwise.


5) Take a baking dish and mix together the green beans, lima beans, corn, celery, onion, red pepper and pimento.
6) Take a jar and mix the vinegar, oil, water, salt, pepper and paprika. Shake them well.
7) Pour the mixture over the vegetable and stir them well.
8) Marinate the vegetables and keep in the refrigerator.


9) Drain the marinade before serving the dish.
10) Serve the dish with plain cooked rice.