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Crisscross Salad

Total Time

Prep/Total Time: 10 min.


10 servings

"This colorful confetti salad was served at my youngest son's summer wedding reception," writes Linda Dow of Bradford, Pennsylvania. "The hearty blend soaks up refreshing flavor from easy bottled dressing and tastes even better when it's made ahead of time and chilled overnight."


  • 1 pound fresh broccoli, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 2 large tomatoes, chopped
  • 1 medium red onion, chopped
  • 1 cup shredded cheddar cheese
  • 1 bottle (16 ounces) Italian salad dressing


  1. In a large bowl, combine the first five ingredients. Drizzle with dressing; toss to coat. Serve immediately or refrigerate for 4 hours or overnight, stirring occasionally. Serve with a slotted spoon.

Nutrition Facts

3/4 cup: 103 calories, 0 fat (0 saturated fat), 1mg cholesterol, 520mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 1 starch, 1 lean meat.

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Average Rating:
  • delowenstein
    Sep 4, 2017

    This recipe was delicious and I'm glad that I tried it! Since I did not have a 16-oz. can of kidney beans, I used a 14.5-oz. to 15-oz. can. I used about 1-2/3 cups Italian salad dressing. The salad turned out very well! delowenstein

  • justmbeth
    Feb 22, 2015

    Salad was very good. Easy to assemble. Will make again.

  • kluesner5
    Dec 27, 2013

    This is absolutely fantastic. My husband and I love it.