My Mother'S Bean And Carrot Salad

• 1 (16 ounce) can green beans, drained
• 1 (16 ounce) can sliced carrots, drained
• 1 (16 ounce) can red kidney beans, rinsed and drained
• 1 small white onion, very thinly sliced
• 1/4 cup green bell pepper, chopped
• 1/4 cup celery, chopped
• 2 tablespoons fresh parsley, snipped fine
• 1/2 cup white vinegar
• artificial sweetener, to taste (or 1/3 cup sugar)
• 2 tablespoons salad oil
• 1 teaspoon salt
• 1 teaspoon dry mustard
• black pepper

1. Place canned vegetables, onion, green bell pepper, celery, and parsley in shallow dish.
2. In a screw top jar (or other container with leakproof lid), combine vinegar, sweetener, oil, salt, mustard, and a dash pepper; shake well.
3. Pour over vegetables.
4. Cover; refrigerate several hours or overnight. Arrange in a bowl and serve cold.

green beans, carrots, red kidney beans, white onion, green bell pepper, celery, fresh parsley, white vinegar, artificial sweetener, salad oil, salt, mustard, black pepper

Taken from www.food.com/recipe/my-mothers-bean-and-carrot-salad-114327 (may not work)