Confetti Salad

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

Ingredients

• Salad

• 1⁄2 medium seedless European cucumber
• 3⁄4 medium  red pepper
• 1⁄2 cup  yellow pepper (or orange)
• 1⁄2 cup  vidalia onions or 1⁄2 cup sweet onion
• 1 1⁄2 cups grape tomatoes (or cherry)
• 10  ounces  canned cannellini beans, drained and rinsed
• 1  celery rib

• Dressing

• 1⁄3 cup vinegar (rice or white wine or cider)
• 1⁄3 cup  vegetable oil
• 1⁄4 cup sugar
• 1  teaspoon  Lawry's Seasoned Salt
• 2  teaspoons 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.