Bean And Carrot Salad Recipe
Ingredients
1 16-ounce can cut green beans, drained
1 16-ounce can sliced carrots, drained
1 15 1/2-ounce can red kidney beans, drained
1 small onion, thinly sliced
1/4 cup chopped green pepper
1/4 cup chopped celery
2 tablespoons snipped parsley
1/2 cup vinegar
3/4 cup sugar
2 tablespoons salad oil
1 teaspoon dry mustard
Dash pepper
Directions
In deep bowl combine green beans, carrots, kidney beans, onion, green pepper, celery, and parsley.
In a screw-top jar combine vinegar, sugar, oil, mustard, and pepper; cover and shake well to mix.
Pour mixture over vegetables and stir to coat.
Cover and refrigerate several hours or overnight, stirring occasionally.
In a screw-top jar combine vinegar, sugar, oil, mustard, and pepper; cover and shake well to mix.
Pour mixture over vegetables and stir to coat.
Cover and refrigerate several hours or overnight, stirring occasionally.
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