Many people may have a favorite salad, but Mamaw Gilley’s Bean Salad, a.k.a., “T” Salad, is special.
Why? It’s named after my friend, Tracy, who was kind enough to share the recipe!
You know how in high school there are cliques? In ours, it was uncool to have friends outside your clique, so we weren’t friends then.
Only recently have we become friends. Funny how life works, right?
Tracy recently posted about this salad on her Facebook page, and I asked her to share the recipe.
This salad has lots of garden veggies in it and can be customized to your family’s tastes.
Tracy says, “Use whatever you like. It is SO flexible. Put more of what you like and none of what you don’t!”
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Bean Salad Prep:
For the bean salad, add one can each of light red kidney beans, green beans, lima beans, and black beans, drained and rinsed, to a large mixing bowl.
To that, add one or two green peppers and a red pepper, chopped into bite-sized pieces.
Cut two or three red onions or Vidalia onions into rings and add to the bowl.
Add two or three tomatoes and a peeled cucumber, cut into bite-sized pieces.
For the bean salad dressing, add white vinegar, canola oil, salt, pepper, ACCENT seasoning (or an all-purpose seasoning blend), and ¾ c. sugar to another bowl and stir until mixed well.
Tracy said to tell you that she used Agave natural sweetener, a little honey, and about a ¼ c. sugar to cut down on the mixture above.
Tracy shared this about her Mamaw Gilley: “She was a beautiful soul, born in the early 1900s in Eastern Kentucky, who raised four girls with grit, determination, and the creativity of the Kentucky Hilljack she was. When she wasn’t busy hand sewing dresses from flour sacks and carrying water from the creek, she was feeding her family love and meals like this mouth-watering dish.“
Enjoy this healthy, economical salad from long ago in the hills of Kentucky!
Pin to make later!
(Here’s another salad recipe your family will love.)
(Here are 20 main dish salads!)
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- 3/4 c. white vinegar
- 1 c. canola oil
- 2 t. salt
- 1 1/4 t. pepper
- 1 t. ACCENT or other all-purpose seasoning blend
- 3/4 c. sugar
- Mix well. Pour over salad. Let the salad chill in the fridge. Serve!