From church suppers to holiday gift giving, my mother and I have made this colorful salad on mnay occasions. You don’t have to be exact, and if you don’t like a particular vegetable, leave it out and add more of another.
Serves 16
SALAD
1 (15-ounce) can cut green beans, drained
1 (15-ounce) can yellow wax beans, drained
1 (15-ounce) can light kidney beans, drained
1 (15-ounce) can dark red kidney beans, drained
1 (15-ounce) can garbanzo beans (chickpeas), drained
1 cup chopped broccoli florets
1 cup chopped cauliflower
1 cup sliced carrots
1 cup sliced red onion
1 cup sliced zucchini
1 cup sliced yellow squash
1 cup sliced bell pepper (any color)
DRESSING
1 cup vegetable or canola oil
1 cup vinegar
2 teaspoons salt
1 teaspoon pepper
1 cup sugar
1/2 teaspoon dried mustard
* For the salad, combine all the beans into a large bowl. Add the broccoli, cauliflower, carrots, onion, zucchini, squash, and bell pepper and set aside.
* For the dressing, combine the oil, vinegar, pepper, salt, sugar and mustard in a large saucepan over medium-high heat. Bring to a boil, stirring constantly, and cook until the sugar and salt are dissolved. Pour over the salad mixture while still hot.
* Stir to mix dressing with beans and vegetables. Cover and refrigerate at least overnight. The longer it sits, the better it tastes!
~Elizabeth Flora Cooper
Boones Mill, Virginia