My Mother's Bean and Carrot Salad

Recipe by BecR2400
READY IN: 3hrs 15mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
  • In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
  • Pour over vegetables.
  • Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.
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