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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
  • 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


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

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Average Rating:
  • 2124arizona
    Jun 25, 2017

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

  • bphillips355
    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!

  • teri396
    Apr 8, 2010

    No comment left

  • jane serafin
    Jun 30, 2008

    Easy to make and excellent tasting.