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Crazy Quilt Salad Recipe
Crazy Quilt Salad Recipe photo by Taste of Home

Crazy Quilt Salad Recipe

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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
TOTAL TIME: Prep: 15 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 10-12 servings


  • 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
  • 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

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.


  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

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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!"

Reviewed Jun. 30, 2008

"Easy to make and excellent tasting."

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