Bean & Carrot Salad

📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Salads A refreshing and tangy marinated salad combining crisp green beans, carrots, kidney beans, and fresh vegetables in a zesty dressing. Perfect for making ahead, the flavors meld wonderfully after chilling overnight in the refrigerator.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	None	Several hours	10 servings

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🔪 Key Equipment

• Shallow dish
• Screw-top jar
• Serving bowl

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Ingredients

Vegetables

Measurements	Ingredients	Prep / Notes
1 (16 oz) can	Green Beans	Drained
1 (16 oz) can	Carrots	Sliced
1 (16 oz) can	Kidney Beans	Red
1	Onion	Small, sliced thin
1/4 cup	Green Pepper	Chopped
1/4 cup	Celery	Chopped
2 tbsp	Parsley	Snipped

Dressing

Measurements	Ingredients	Prep / Notes
1/2 cup	White Vinegar	None
2 tbsp	Salad Oil	None
1 tsp	Salt	None
1 tsp	Dry Mustard	None
1 packet	No-Calorie Sweetener	Equal to 1/3 cup sugar

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Instructions

Step 1: Assembly and Dressing

1. Place the 1 (16 oz) can drained green beans, 1 (16 oz) can sliced carrots, 1 (16 oz) can red kidney beans, 1 small sliced thin onion, 1/4 cup chopped green pepper, 1/4 cup chopped celery, and 2 tbsp snipped parsley in a shallow dish.
2. In a screw-top jar, combine the 1/2 cup white vinegar, 2 tbsp salad oil, 1 tsp salt, 1 tsp dry mustard, and 1 no-calorie sweetener equivalent to 1/3 cup sugar, shaking well until thoroughly mixed.
3. Pour the dressing evenly over the vegetable mixture.

Step 2: Chilling and Serving

4. Refrigerate the salad for several hours or overnight to allow the flavors to fully develop and absorb.
5. When ready to serve, arrange the marinated salad in a serving bowl until crisp, tender-crisp, and well-chilled.

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💡 Make-Ahead & Storage: Cover and refrigerate several hours or overnight before serving to let the vegetables marinate thoroughly in the dressing.

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Original Recipe Scan