My Mother's Bean and Carrot Salad

READY IN: 3hrs 15mins
Recipe by BecR

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.

Top Review by FrenchBunny

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.

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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