Bean And Carrot Salad Recipe

• 1 (16 ounce.) can (2 c.) cut green beans, liquid removed
• 1 (16 ounce.) can (2 c.) sliced carrots, liquid removed
• 1 (15 1/2 ounce.) can (2 c.) red kidney beans, liquid removed
• 1 sm. onion, thinly sliced
• 1/4 c. minced green pepper
• 1/4 c. minced celery
• 2 tbsp. snipped parsley
• 1/2 c. vinegar
• 1/3 c. sugar
• 2 tbsp. salad oil
• 1 teaspoon dry mustard
• Dash pepper

1. In deep bowl combine green beans, carrots, kidney beans, onion, green pepper, celery and parsley.
2. In a screw-top jar combine vinegar, sugar, oil, mustard and pepper; cover and shake well to mix.
3. Pour mix over vegetables and stir to coat.
4. Cover and chill several hrs or possibly overnight, stirring occasionally.

green beans, carrots, red kidney beans, onion, green pepper, celery, parsley, vinegar, sugar, salad oil, mustard, pepper

Taken from cookeatshare.com/recipes/bean-and-carrot-salad-50975 (may not work)