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Broccoli-Cauliflower Salad

 Broccoli-Cauliflower Salad
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
12 ServingsPrep: 20 min. + chilling


  • 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


  • In a small bowl, whisk the mayonnaise, sugar and vinegar; set aside.
  • 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).