MY MOTHER'S BEAN AND CARROT SALAD

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My Mother's Bean and Carrot Salad image

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.

Provided by BecR2400

Categories     Vegetable

Time 3h15m

Yield 10 serving(s)

Number Of Ingredients 13

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

Steps:

  • Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
  • In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
  • Pour over vegetables.
  • Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.

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    #time-to-make     #course     #main-ingredient     #preparation     #salads     #vegetables     #diabetic     #vegetarian     #dietary     #4-hours-or-less

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