Mixed Bean and Veggie Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is my own recipe. My family loves it, every time we have a family gathering I am asked to bring this salad. This is very filling. Best served cold, and you can double, triple it to your liking depending if you are serving as just a side or to a crowd. Very easy to make. This is the first recipe I post here so I hope you enjoy! Ingredients:
4 cups iceberg lettuce (chopped) |
1 (540 ml) can mixed beans (drained) |
1 cup english cucumber (seedless cucumber is better) |
1 cup carrot (peeled) |
1 cup celery |
1 cup tomato |
1/2 cup green pepper |
1/2 cup red onion |
2 hard-boiled eggs (optional) |
salt and black pepper |
italian salad dressing |
Directions:
1. Mix everything into a bowl.
2. Refrigerate for about 2 hours, not necessary but I like my veggies cold.
3. When ready to server add salt and pepper.
4. At this point you can add the Italian Dressing (amount is according to how wet you like your salad) or you can just pass the salad dressing around the table.
5. This salad is best eaten the same day, because once it sits for too long the lettuce gets wilted.
6. Preparation time not including chill time.
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