Broccoli-Cauliflower Salad Recipe
Broccoli-Cauliflower Salad Recipe photo by Taste of Home
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Broccoli-Cauliflower Salad Recipe

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Not sure whether to make bean salad or broccoli salad for the occasion? I like to serve this refreshing combination as a side dish or as a vegetarian entree. —Brenda Huff, Hotchkiss, Colorado
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12 servings


  • 1 cup mayonnaise
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1 small head cauliflower, broken into florets
  • 1 bunch broccoli, cut into florets
  • 1 small red onion, chopped
  • 1 celery rib, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 jar (2 ounces) diced pimientos, drained


  1. In a small bowl, whisk the mayonnaise, sugar and vinegar; set aside.
  2. In a large bowl, toss the cauliflower, broccoli, onion and celery. Stir in kidney beans and pimientos. Pour over salad; toss to coat. Refrigerate for 4 hours before serving. Yield: 12 servings (3/4 cup each).
Originally published as Broccoli-Cauliflower Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p198

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dublinlab User ID: 1682119 177745
Reviewed Aug. 19, 2014

"Excellent, but l didn't put the beans in. Going to a pot luck with a lot of older women so thought May be a bit much in the possible gas department. Really good. Janet"

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