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Easy Veggie Salad

By: Julie Scott

"'While the meat is browning, I chop the vegetables for both the sandwich and the Easy Veggie Salad,' she says. 'If I'm especially short on time, I'll buy sliced vegetables from the salad bar at the grocery store. 'The light, flavorful dressing whisks together in a snap and tastes better than bottled dressing. Since this recipe makes a lot, we can enjoy the salad the next day, too."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Ready In:
10 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can cut green beans, drained
1 small cucumber, halved and thinly sliced
2 cups thinly sliced carrots
1/2 cup chopped green pepper
1/4 cup sliced radishes
1/2 cup cider or red wine vinegar
1/3 cup sugar
2 tablespoons vegetable oil
1 teaspoon ground mustard
1 teaspoon salt
Dash pepper

Directions

In a large bowl, combine the beans, cucumber, carrots, green pepper and radishes. In a small bowl, combine the remaining ingredients; mix well. Pour over vegetables and toss to coat. Serve with a slotted spoon. Refrigerate leftovers up to 2 days.