My Mother's Bean and Carrot Salad

Total Time
3hrs 15mins
Prep 15 mins
Cook 3 hrs

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 Nutrition


  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.
Most Helpful

This was so delicious. I made it for a picnic this Memorial Day Weekend for 10 of us. Everyone thought this was the best bean salad they have had. I used a red pepper because of personal choice and I used sugar not sweetener, otherwise everything else was the same. I loved this salad for being quick to make and so colorful. I made it the night before so flavors had time to blend together. I am so glad I have a bit leftover for my lunch. Thanks so much for posting this delicious salad recipe.

FrenchBunny May 24, 2009

Very good, colorful salad. The carrots were a nice addition to the bean salad. I used dried onions because raw onions are too strong for me. I also used dried parsley becuase I didn't have any fresh.

Ginny Sue September 01, 2008

I really liked this salad. For health reasons I can't eat fresh vegs that can't be washed well and peeled. It way easy to make and I also did not have parsley, and because of the washing thing I would have left it out anyways. I aslo took some to waor to share and they liked it too. Thanks for posting this. Will make again.

ChrisF May 11, 2006