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    You are in: Home / Recipes / My Mother's Bean and Carrot Salad Recipe
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    My Mother's Bean and Carrot Salad

    My Mother's Bean and Carrot Salad. Photo by FrenchBunny

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    BecR's Note:

    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.

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    Units: US | Metric


    1. 1
      Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
    2. 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. 3
      Pour over vegetables.
    4. 4
      Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.

    Ratings & Reviews:

    • on May 24, 2009


      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.

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    • on September 01, 2008


      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.

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    • on May 11, 2006


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for My Mother's Bean and Carrot Salad

    Serving Size: 1 (166 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 121.8
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 270.9 mg
    Total Carbohydrate 18.9 g
    Dietary Fiber 6.1 g
    Sugars 4.2 g
    Protein 5.3 g

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