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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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I received this recipe from my mom's friend, Paula. I bring it to a lot of pot lucks, and I always get requests for the recipe. Cucumber should be European kind. You can use yellow pepper instead of orange, and other beans instead of the cannellini. Cooking time=min marinating time I use fresh dill. Seasoned salt is to taste - there was no measurement in the recipe, so I guessed 1tsp. Also, when I first tried this salad, I believe it had white wine or rice wine vinegar - the taste was subtle, not as strong as cider vinegar. DO NOT use olive oil. Ingredients:
1/2 medium seedless european cucumber |
3/4 medium red pepper |
1/2 cup yellow pepper (or orange) |
1/2 cup vidalia onions or 1/2 cup sweet onion |
1 1/2 cups grape tomatoes (or cherry) |
10 ounces canned cannellini beans, drained and rinsed |
1 celery rib |
1/3 cup vinegar (rice or white wine or cider) |
1/3 cup vegetable oil |
1/4 cup sugar |
1 teaspoon lawry's seasoned salt |
2 teaspoons dried dill weed |
Directions:
1. Salad:.
2. Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing.
3. Dressing:.
4. Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.
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