Crazy Quilt Salad Recipe

Crazy Quilt Salad Recipe photo by Taste of Home

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This sensational bean salad started out with my mother's recipe, which I changed a bit to suit our tastes. The thyme and mustard give it such zest. It's a staple menu item every time our family gets together. — Roseanne Martyniuk, Red Deer, Alberta

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Crazy Quilt Salad Recipe

Prep: 15 min. + chilling

Yield: 10-12 Servings

15 15

Ingredients

1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) lima beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 can (14-1/2 ounces) cut wax beans, drained
1 cup thinly sliced celery
1 large green pepper, chopped
1/2 cup thinly sliced onion
DRESSING:
1/3 cup cider vinegar
1/4 cup canola oil
1-1/2 teaspoons ground mustard
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Directions

Place the first seven ingredients in a large bowl. Combine dressing ingredients. Pour over bean mixture; toss gently.
Cover and refrigerate for 6 hours or overnight, stirring occasionally. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 119 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 476 mg sodium, 15 g carbohydrate, 5 g fiber, 5 g protein.

Originally published as Crazy Quilt Salad in Taste of Home February/March 1997, p29

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Crazy Quilt Salad

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Reviewed on Oct. 25, 2010 by bphillips355

I have been making this recipe for years now - we love it and it's always a favorite at potlucks. I've been asked for the recipe many times. A winner!

Reviewed on Jun. 30, 2008 by jane serafin

Easy to make and excellent tasting.