Ingredients
1 cup mayonnaise1/4 cup sugar1/4 cup cider vinegar1 small head cauliflower, broken into florets1 bunch broccoli, cut into florets1 small red onion, chopped1 celery rib, chopped1 can (16 ounces) kidney beans, rinsed and drained1 jar (2 ounces) diced pimientos, drained
Preparation
In a small bowl, whisk the mayonnaise, sugar and vinegar; set aside.
In a large bowl, toss the cauliflower, broccoli, onion and celery. Stir in kidney beans and pimientos. Pour over salad; toss to coat. Refrigerate for 4 hours before serving.
