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Crazy Quilt Salad

 Crazy Quilt Salad
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
10-12 ServingsPrep: 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.
Nutritional Facts: 1 serving (1 cup) equals 119 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 476 mg sodium,

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Crazy Quilt Salad (continued)

Nutritional Facts: 15 g carbohydrate, 5 g fiber, 5 g protein.