Vegetable Salad

• 1 can green beans
• 1 can yellow wax beans
• 1 can whole kernel corn
• 1 can kidney beans
• 1 1/2 c. frozen English peas
• 2 carrots
• 2 stalks celery
• 1 large onion
• 2 cloves garlic, minced
• 2 Tbsp. celery seed
• 1/2 c. vegetable oil
• 3/4 c. apple cider vinegar
• 1/2 c. sugar
• salt and pepper to taste

1. Drain green and yellow beans and corn.
2. Rinse and drain kidney beans.
3. Thinly slice carrots, celery and onion.
4. Mix all ingredients together in a large bowl with lid.
5. Better if made a day or several hours ahead of time.
6. Stir a few times to help all vegetables marinate.
7. Keeps for at least a week in refrigerator.

green beans, yellow wax beans, whole kernel corn, kidney beans, peas, carrots, stalks celery, onion, garlic, celery, vegetable oil, apple cider vinegar, sugar, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=975238 (may not work)