My Mother's Bean and Carrot Salad |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 10 |
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This is my favorite summer or spring-time salad. It is a beautiful, colorful, not too sweet tangy salad. A staple in my family for three generations. Ingredients:
1 (16 ounce) can green beans, drained |
1 (16 ounce) can sliced carrots, drained |
1 (16 ounce) can red kidney beans, rinsed and drained |
1 small white onion, very thinly sliced |
1/4 cup green bell pepper, chopped |
1/4 cup celery, chopped |
2 tablespoons fresh parsley, snipped fine |
1/2 cup white vinegar |
artificial sweetener, to taste (or 1/3 cup sugar) |
2 tablespoons salad oil |
1 teaspoon salt |
1 teaspoon dry mustard |
black pepper |
Directions:
1. Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
2. In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
3. Pour over vegetables.
4. Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.
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