My Mother's Bean and Carrot Salad

“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.”
READY IN:
3hrs 15mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

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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