Canned Vegetable Salad Recipes

MIXED VEGETABLE SALAD

Steps:

• Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

MARINATED SALAD

Steps:

• Mix together the peas, corn, green beans, pimentos, celery, bell pepper and onion.
• In a saucepan over medium heat, combine the sugar, black pepper, salt, oil and vinegar. Bring to a boil and pour over salad; mix well to coat. Refrigerate for 24 hours.

CANNED ZUCCHINI SALAD

Steps:

• Wash and slice tomatoes and peppers
• Dice zucchini into ½-1 inch cubes.
• Cook tomatoes with sugar (or honey) and salt - cook for 10 minutes
• Add all other ingredients - cook for 20-30 minutes or till done.
• Ladle into sterilized jars
• Wipe rims, apply lids, and screw on bands
• Process in water canner for 20 minutes

CANNED VEGETABLE SALAD

Steps:

• Combine water chestnuts, corn, green beans, pimiento, celery, green pepper, and onion in a large bowl, tossing lightly.
• Cover and refrigerate 1 hour.
• Combine vinegar, oil, water, and sugar; mix well.
• Pour over vegetable mixture, cover and refrigerate at least 24 hours.
• Drain and serve in a lettuce-lined bowl.

VEGETABLE POTATO SALAD

Steps:

• Add the chopped potatoes and salt to a large pot and cover the potatoes with cold water. Bring to a boil and cook until potatoes are fork-tender. Drain and set aside to cool slightly.
• Using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
• Add all of the other ingredients, and using a large spoon, vigorously mix all of the ingredients together.
• Taste for seasoning and sweetness and adjust accordingly.
• Transfer to a glass bowl with a tight fitting lid. Refrigerate for at least 4 hours or overnight for best results.

MARINATED CANNED VEGETABLE SALAD

Steps:

• Open all cans and drain vegetables and beans well.
• Mix in a large bowl.
• Add in chopped vegetables.
• Pour over dressing.

CANNED SALAD

Steps:

• Combine the beans, artichoke hearts, hearts of palm, feta cheese, celery and leaves, tomatoes, oil and lemon zest in a large serving bowl. Squeeze on lots of lemon juice to make the salad taste really bright, then sprinkle on about 1/2 teaspoon salt. Toss really well and season with more salt to taste. Sprinkle on the pine nuts.