Crazy Quilt Salad Recipe

4.5 3 2
Crazy Quilt Salad Recipe
Crazy Quilt Salad Recipe photo by Taste of Home
Publisher Photo

Crazy Quilt Salad Recipe

Read Reviews
4.5 3 2
Publisher Photo
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
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

Nutritional Facts

1 cup: 119 calories, 5g fat (1g saturated fat), 0 cholesterol, 476mg sodium, 15g carbohydrate (3g sugars, 5g fiber), 5g protein.

  • 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
  1. Place the first seven ingredients in a large bowl. Combine dressing ingredients. Pour over bean mixture; toss gently.
  2. Cover and refrigerate for 6 hours or overnight, stirring occasionally. Yield: 10-12 servings.
Originally published as Crazy Quilt Salad in Taste of Home February/March 1997, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrazy Quilt Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
2124arizona User ID: 845443 268465
Reviewed Jun. 25, 2017

"This is sure better than the canned kind you see in the grocery store. It has a fresh taste."

MY REVIEW
bphillips355 User ID: 5545065 14782
Reviewed Oct. 25, 2010

"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!"

MY REVIEW
jane serafin User ID: 2566314 45452
Reviewed Jun. 30, 2008

"easy to make and excellent tasting."

Loading Image