Confetti Salad

Submitted by WorkingMom2three

"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."

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Yields: 12 1/2 cup serv
• Serves: 8

ingredients

• Salad

• 1 medium seedless European cucumber
• 1 medium red pepper
• 118.29 ml yellow pepper (or orange)
• 118.29 ml vidalia onions or 118.29 ml sweet onion
• 354.88 ml grape tomatoes (or cherry)
• 283.49 g canned cannellini beans, drained and rinsed
• 1 celery rib

• Dressing

• 78.78 ml vinegar (rice or white wine or cider)
• 78.78 ml vegetable oil
• 59.14 ml sugar
• 4.92 ml Lawry's Seasoned Salt
• 9.85 ml 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.