Shortcut Chow Chow Salad
Courtesy of Mr. Food Test Kitchen 10 Servings • 5 Min. Cook Time| Ingredients |
|---|
| 2 c. water |
| 1 c. apple cider vinegar |
| 2 1/2 c. sugar |
| 1/2 tsp. celery seed |
| 1/2 tsp. salt |
| 2 c. frozen cauliflower, thawed and cut into small pieces |
| 2 c. frozen sliced carrots, thawed |
| 2 c. frozen cut green beans, thawed |
| 1 (14-1/2-ounce) can cut yellow wax beans, drained |
| 1 (15-ounce) can red kidney beans, rinsed and drained |
| 1 onion, coarsely chopped |
| 1 red bell pepper, cut into 1/2-inch pieces |
Directions:
1. In a medium saucepan over high heat, bring water, vinegar, sugar, celery seed, and salt to a boil; stir occasionally.
2. Meanwhile, in a large bowl, combine cauliflower, carrots, green beans, wax beans, kidney beans, onion, and bell pepper.
3. Pour vinegar mixture over vegetables and toss until evenly coated. Let cool, then cover and refrigerate until chilled.
Recipe and Image from the Mr. Food Test Kitchen
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