Elaine’s Crazy Quilt Bean Salad (circa 1965) Recipe

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Elaine’s Crazy Quilt Bean Salad (circa 1965)

Elaine Douglas

By
@BreadandSoupLady

This is the original recipe. It calls for 398 ml (15 oz). cans of beans.
I sometimes substitute garbanzo beans for the lima beans. As long as you have a total of 1600 ml. beans, you can substitute any canned beans you like.
This is a good, balanced recipe. Not sweet like the beans you usually get in a deli.


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Serves:

8-10

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1/4 c
white vinegar
1/2 c
canola oil
1/4 tsp
ground pepper
1 tsp
dry mustard
1 tsp
thyme, dried
1/2 tsp
salt
1 398 ml (15 oz) tin green beans
1 tin wax beans
1 tin red kidney beans
1 tin lima beans
1 c. sliced celery
½ c. onions – sliced or diced
¼ c. green pepper (or yellow or red)
garlic salt

Directions Step-By-Step

1
Mix the dressing ingredients together.
2
Drain the beans and put in a very large bowl with a tight-fitting lid. Sprinkle with salt and mix.
3
Add the fresh vegetables to the bowl. Sprinkle with garlic salt if you like.
4
Pour dressing over mix in bowl and seal tight. Shake to mix. Let stand for one day in the fridge. Turn upside down occasionally to make sure bean mix is well-marinated.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Canadian
Dietary Needs: Vegetarian, Gluten-Free, Dairy Free
Other Tags: Quick & Easy, Healthy, Heirloom