Marinated Veggie Chow Chow

12 Servings
Prep: 10 min.
Total: 3.5 hours
  • 1 (10.8-ounce) package Birdseye™ frozen broccoli, cauliflower, & carrots, thawed
  • 1 cup frozen Birdseye™ cut green beans, thawed
  • 1/2 cup Clover Valley™ frozen pepper & onions, thawed
  • 1 (15.5-ounce) can Clover Valley™ red kidney beans, rinsed and drained
  • 1 (15-ounce) can Clover Valley™ blackeye peas, rinsed and drained
  • 1-1/2 cup water
  • 1 cup Clover Valley™ white vinegar
  • 3 tablespoons Clover Valley™ stevia sweetener
  • 2 teaspoons Clover Valley™ minced garlic
  • 1 teaspoon Clover Valley™ yellow mustard
  • 1/2 teaspoon Clover Valley™ salt
  • 1 teaspoon Clover Valley™ dried parsley flakes
  1. In a large bowl, combine all vegetables and beans; set aside.
  2. In a medium saucepan over high heat, bring water, vinegar, sweetener, garlic, mustard, and salt to a boil; stirring occasionally. Pour mixture over vegetables, add parsley, and mix well.
  3. Let vegetables cool, then cover and refrigerate until chilled.

Better for You tip:  This is the kind of dish you’ll want to make all summer long and keep in your refrigerator so you can top a salad with it, serve it as a better-for-you go-along next to a burgers, or just eat it as a fresh-tasting snack. What a great way to get in your 5 veggies-a-day. It’s so good, you may want to make a double batch. And don’t forget to pick up a few canning jars at DG to store this in the fridge. 

Nutrition based on 1/2-cup serving:

Calories 80, Calories from Fat 5.1, Total Fat 0.6g, Saturated Fat 0.0g, Trans Fat 0.0g, Cholesterol 0.0mg, Sodium 128mg, Total Carbohydrate 11g, Dietary Fiber 4.1g, Sugars 3.1g, Protein 3.0g


What you'll need

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