Vegetable Medley Salad

"'MY GRANDPARENTS tended a big garden and grew and canned all their own vegetables. Grandma always had the ingredients on hand for this salad, and I think she was happy to have a recipe that she could make well ahead when planning that big Easter dinner.'"
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20 m servings
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Original recipe yields 12 servings



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  1. In a large bowl, combine cauliflower, onion, all of the beans, pickles and carrots. In a medium saucepan, bring remaining ingredients to a boil. Boil for 2 minutes, stirring occasionally. Pour over vegetables; stir gently. Cover and chill overnight. Stir again; drain before serving.


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I have made this recipe for years. Sometimes, I just use 7 or 8 different kinds of beans. I use a hot sweet pickle juice and throw in some chopped pickles, a few hot peppers and a bit more pic...

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